The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Crab omelette


You'll need

2 uncooked blue swimmer crabs (about 350gm each) 100 ml grapeseed oil, plus extra for wiping pan 2 tbsp tomato paste 1 tsp ground coriander 1 tsp caster sugar 1 cup coriander, leaves reserved separately from stems and roots, roots scraped 375 ml (1½ cups) dry white wine 150 gm butter, diced 1 tsp lemon juice 12 eggs 2 long red chillies, thinly sliced diagonally

Method

  • 01
  • To prepare crabs, remove and discard tail flap, remove top shell (reserve), and remove and discard gills (“dead man’s fingers”). Crack legs and remove meat from legs and body. Reserve meat and shells separately.
  • 02
  • Place a large casserole over high heat, add oil and crab shells and cook, stirring occasionally, until red and fragrant (3-5 minutes). Add tomato paste, ground coriander and sugar and stir to combine. Add coriander stems and roots and stir until fragrant (2 minutes). Add white wine and boil until almost evaporated (6-8 minutes), then add 1 litre water, bring to the boil, reduce heat to medium and simmer until infused (20 minutes). Strain stock into a clean saucepan (discard solids) and reduce over high heat to about 150ml (25-30 minutes). Reduce heat to very low and slowly whisk in butter, being careful not to break the emulsion. Add crab meat, season to taste with salt, pepper and lemon juice and leave on heat until crab is just cooked (1-2 minutes). Remove from heat and keep warm.
  • 03
  • Break 4 eggs into each of 3 separate bowls, season to taste and whisk each batch until very well combined.
  • 04
  • Heat a large non-stick frying pan (about 23cm diameter) over medium heat, wipe pan with extra oil and add a batch of eggs. Using a firm rubber spatula, scrape the eggs from the outside of the pan towards the centre, swirling the pan so the egg coats the base. Continue until eggs are just set but still a little runny (2-3 minutes). Tilt pan and carefully roll omelette into a cylinder and out of the pan onto a cutting board. Keep warm. Repeat until you have 3 large omelettes.
  • 05
  • Pour a little crab sauce into the centre of warmed serving plates. Halve each omelette and place on sauce. Top with crab meat and remaining sauce, scatter with coriander leaves and chilli and serve hot.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×