Crab and spring onion omelette

Crab and spring onion omelette is an indulgent treat served with lashings of hollandaise and rich crab meat
By Matt Tebbutt
Crab and spring onion omelette
  • Rating:
  • Serves: 1
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the omelette

  • 3 eggs
  • 1 cooked crab, white and brown meat picked and separated
  • 3-4 tbsp crème fraîche
  • 3 spring onions, chopped
  • 2 tbsp chopped dill
  • 1 lemon

For the hollandaise

  • 1 shallot, finely chopped
  • 125 ml white wine
  • splashes white wine vinegar
  • 4 egg yolks
  • 250 g butter, melted
  • squeeze lemon juice

Tips and Suggestions

this recipe will make enough hollandaise sauce for six people. Use the remaining sauce as an accompaniment to fish or asparagus.

Use the leftover crab to make a crab salad


1. For the hollandaise: place the shallot into a small non-reactive pan with the white wine, white wine vinegar and some freshly ground black pepper. Bring to the boil, then cook until the liquid in the pan has reduced to about one tablespoon.

2. Place the reduced wine mixture into a heatproof bowl along with the egg yolks. Whisk until well combined. Place the bowl over a pan of simmering water (make sure the bottom of the bowl doesnt touch the water) and whisk continuously over the heat. Add the melted butter in a thin, steady stream, whisking continuously until the mixture is thickened and emulsified. Add a squeeze of lemon juice and season to taste with some salt. Keep warm until ready to serve.

3. Preheat the grill to high.

4. For the omelette: place the brown crab meat into a small bowl and mix with 1-2 tablespoons of the crème fraîche.

5. Beat the eggs together in a bowl and season with salt and freshly ground black pepper. Melt some butter in a small non-stick frying pan until foaming, then pour in the beaten eggs. Shake the pan quickly, moving the cooked egg around the pan and allowing the uncooked egg to flow into the empty spaces until the mixture is almost lightly scrambled.

6. Leave the base of the omelette to set, then sprinkle over the spring onions and a handful of the white crab meat. Spoon over the remaining crème fraîche and top with dill. Slide the omelette onto a plate, folding it over lightly in the process.

6. Spoon over some hollandaise and place the omelette under the grill for a few minutes, or until golden-brown on top. Serve immediately.

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