Spider Crab Omelette, Garden Herbs, Hot Chilli Sauce

I do love a crab Omelette! And this is made with succulent, moist white crab meat. Known for their considerable size, these Cornish King Crabs (aka Spider Crabs) are abundant along the Cornish coast and their claws are filled with lovely sweet, delicately flavoured meat. Hand harvested and ready to eat, the meat makes a great filling for an omelette, with a sprinkle of Parmesan cheese, a smattering of garden herbs and a bit of a chilli kick! Delicious…

To make (for 2)

 . 

What you need: 4 large eggs (6, if you want a really good sized omelette), a generous handful of Parmesan, grated, a bunch of garden herbs (I used chives, mint, parsley, pea shoots and basil from the greenhouse), a tbs of sriracha sauce, a tbs sweet chilli sauce, a little drizzle of olive oil and the juice from half a lime

 .

🦀 Start by making the hot sauce… it’s a very simple one… with the sriracha and sweet chilli sauces in a small bowl, along with the lime juice and a drop of chilli oil. Whisk into a nice smooth sauce, adjust to your taste preference and set aside 

.

🦀 Then break your eggs into a large bowl and season well with sea salt and black pepper. Use a large whisk to beat the eggs until smooth

 .

🦀 Finally, heat up a knob of butter and a little drizzle of oil and when hot, pour in half the eggs, swirl around the pan to the edges, repeating until the eggs begin to set. Add in half the cheese and a quarter the herbs and then fold over with a spatula and keep warm. Repeat again for the second omelette. Then slice each one onto a plate, finish with the remainder of the herbs, a generous portion of spider crab and drizzle the sauce all over