Crab Omelette with Avocado Salsa

Photo Courtesy of Sydney Fish Market

With fresh or canned crab meat and a few eggs in the fridge you can whip up this quick, tasty omelette anytime for breakfast, lunch or a light dinner. The Avocado Salsa makes a great accompaniment, but you could just as easily omit it, or replace it with whatever you have on hand.  This recipe is complements of the Sydney Fish Market, Sydney, Australia.


Crab Omelette with Avocado Salsa
(Serves 2)

7 oz. cooked crab meat or lobster
1 tablespoon chopped chives
Salt flakes and freshly ground black pepper, to taste
4 eggs
2 tablespoons cold water
2 tbsp butter
4 slices wholewheat bread, toasted, to serve

Avocado Salsa
1 small ripe avocado, diced and tossed in 1 tablespoon lemon juice
1 ripe tomato, peeled, seeded and diced
1 tablespoon French tarragon leaves, chopped
Salt flakes and freshly ground black pepper, to taste


Make the Avocado Salsa: combine the avocado and lemon juice, tomato, tarragon, salt and pepper. Cover and refrigerate until needed.

Place crab meat in a bowl with chives, salt and pepper. Stir gently to combine and set aside. Lightly beat the eggs and water.

Heat a non-stick frying pan over a medium heat and add butter. When butter is foaming, swirl it around the pan then pour in half the egg mixture. Gently shake the pan while slowly moving the egg around to cook it evenly. Once the eggs are almost fully set, spread the mix out flat and sprinkle with half the crab meat. Fold the edge nearest the handle towards the center, tilt the pan and tap it to move the omelette to the edge of the pan and slide onto a plate.

Repeat with the remaining egg mixture and crab meat.

Top the omelettes with the avocado salsa and serve immediately with toast.

”Dig in mate!’”


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