Bistro Livi’s spanner crab omelette with fragrant chilli oil

For chilli oil, dry-roast Sichuan peppercorns and coriander seeds in a frying pan over high heat until fragrant (1 minute), transfer to a bowl to cool, blend in a spice grinder to a coarse powder, then transfer to a bowl with chilli flakes and smoked paprika. Combine garlic, ginger, star anise and oil in a saucepan and place over medium-low heat. Cook until fragrant and garlic and ginger are light golden (17-20 minute). Remove from the heat, pour into bowl with spices and stir to combine. Set aside to cool, then cover and refrigerate overnight to infuse. Strain through a muslin-lined sieve into a sealable jar and refrigerate until required. This makes more than required, but chilli oil will keep in the refrigerator for up to 3 months.

Place 1 kg ice in a large bowl, add 2 litres water and ¼ cup salt, stir to combine, then add crab. Stand crab iced water until insensible (30 minutes), then check that it is limp and can be moved without response. If it is still lively, return it to the ice for another 10 minutes.

Once insensible, lift the tail flap and insert a knife under the shell, then push the knife towards the head and move it back and forth a few times to quickly kill the crab.

Bring a large saucepan of heavily salted water to the boil. Add crab and cook until shell turns bright orange and meat is just cooked through (12 minutes; for every 100gm of crab, allow 1 minute of cooking time plus an additional 2 minutes). Plunge crab into iced water.

To remove the crab meat, lift the triangular flap underneath the crab that attaches to the top shell. Lift top shell away from body, wash and dry and set aside. Clean out the gills and coral and discard. Remove crab meat from body and claws, discarding shells. You should have about 230gm crab meat. Transfer crab meat to a bowl, season, add lemon juice to taste and set aside.

Combine crème fraîche and 30gm crab in a bowl and season to taste.

To make omelettes, whisk 3 eggs together in a bowl. Melt one quarter butter and a little olive oil in a non-stick frying over high heat. Add egg and mix vigorously with a rubber spatula until egg is just set (1½-2 minutes). Remove from the heat, season, add 50gm crab meat, then fold omelette over on itself and slide onto a warm plate. Repeat 3 more times with remaining eggs, butter, olive oil and crab.

Serve omelettes scattered with chives, drizzled with chilli oil to taste, with crab crème fraîche and dressed puntarelle on the side.