Browse All Recipes

Crab omelette with foie gras butter

Australian Gourmet Traveller recipe for crab omelette with foie gras butter by David Young from Cafe Nice, Sydney.

By David Young
  • Serves 2
  • 20 mins preparation
  • 10 mins cooking plus chilling
Crab omelette with foie gras butter
Crab omelette with foie gras butter

“This is probably the most decadent item on our menu,” says Young. “Crabmeat and foie gras make great friends. Try to buy the best crabmeat you can afford – you don’t need much and it will be worth it.”


  • 6 eggs
  • 2 tbsp pouring cream
  • 2 tsp finely chopped chives
  • 10 gm unsalted butter
  • 100 gm spanner crab meat or Alaskan king crab meat
Foie gras butter
  • 100 gm salted butter, at room temperature
  • 100 gm foie gras, at room temperature


  • 1
    For foie gras butter, beat butter in an electric mixer until pale (2-3 minutes), beat in foie gras until smooth, then season to taste. Spoon onto a piece of plastic wrap, roll into a 4cm-diameter cylinder and refrigerate until firm (1 hour). Slice into 1cm-thick rounds and refrigerate until required.
  • 2
    Preheat oven to 200C or preheat grill to high heat. Whisk eggs, cream and chives in a bowl to combine and season to taste. Heat half the butter in a 20cm-diameter frying pan over medium heat until butter foams, add half the egg mixture and cook, pulling mixture from sides of pan into centre with a spatula, until egg is almost set (2-3 minutes). Remove from heat, scatter with half the crab, place a round of foie gras butter in the centre and place in oven or under grill until butter begins to melt (10 seconds). Transfer to a plate and keep warm. Repeat with remaining ingredients (remaining foie gras butter can be frozen for 2 months for another use), and serve hot.


This recipe is from the May 2013 issue of .
Drink Suggestion: 2011 Domaine La Gemière Sancerre “Cuvée Initiale”, Loire Valley, France. Drink suggestion by Rebecca Colegrave

  • Author: David Young