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Blue swimmer crab omelette

You'll need

2 eggs 1 egg yolk 30 gm crème fraîche 60 gm cooked blue swimmer crab meat 50 gm unsalted butter 1 tsp lemon juice 2 tsp coarsely chopped curly-leaf parsley


  • 01
  • Whisk eggs, egg yolk and crème fraîche to combine, add crab meat and season to taste with sea salt and freshly ground white pepper.
  • 02
  • Heat a 24cm omelette pan or frying pan over medium heat, add 20gm butter and melt without colouring. Pour in egg mixture and cook for 20 seconds or until just starting to set, then shake pan to coat base with egg mixture evenly. Using a spatula or fork, draw the cooked egg away from edges of pan allowing raw mixture to flow underneath and cook. Repeat for about 1 minute or until omelette is cooked, then turn out onto a plate and fold.
  • 03
  • Heat a separate small frying pan over medium heat, add remaining butter and cook, swirling pan, until foam subsides and butter is golden brown in colour. Remove pan from heat and add lemon juice and parsley. Drizzle butter mixture over omelette and serve immediately.

“On my last visit to Sydney, I tried Damien Pignolet’s sublime blue swimmer crab omelette at Bistro Moncur. I would love to have the recipe, so I could make it for breakfast, lunch and dinner.”
David Gibson, Brisbane, Qld

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At A Glance

  • Serves 1 people
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At A Glance

  • Serves 1 people

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