Crab, fennel and leek omelette

Crab, fennel and leek omelette, from Lotte Duncan, is the easy route to fast-food-with-flair
By Lotte Duncan
Crab, fennel and leek omelette
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the omelette

  • 50 g butter
  • 1 small leek, thinly sliced
  • 4 eggs
  • black pepper
  • 25 g brown crab meat
  • 100 g fresh white crab meat
  • 1 tbsp chopped stalks fennel

For the salad

  • handfuls mixed salad leaves
  • 25 g rose petals
  • 1 tsp lemon juice
  • 1 tsp honey
  • 1 tsp mustard
  • 2 tbsp olive oil


1. Preheat the oven to 200C/gas 6. Melt the butter in a medium ovenproof frying pan.

2. Add the leeks and fry gently for 5 minutes, until soft.

3. Beat the eggs and season with salt and freshly ground black pepper. Fold in the brown crabmeat.

4. Pour the mixture into the pan and cook gently, turning a fork through the eggs to cook them evenly.

5. When the base of the omelette has set, sprinkle over the white crab meat and chopped fennel.

6. Transfer to a hot oven and cook for 3 -4 minutes, until set.

7. Mix the salad leaves and flower petals together.

8. Whisk all the ingredients for the vinaigrette together and use to dress the salad. Serve straight away with the omelette.

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