Mud crab for breakfast…jolly good. Simple simple simple, and real quick. Use free range organic eggs and some grab some coriander from the garden. If it were me I’d also throw a sneaky chilli of 2 somewhere in the recipe.
What you’ll need
For 1 omelette
½ cup picked, cooked mud crab meat
Sea salt and white pepper
1 tbsp oyster sauce
2 tsp soy sauce
Mud crab stock (optional, water would suffice, easily make some stock by boiling your crab shells with water and some aromats for about an hour)
What to do
Omelettes don’t come easy at first, but after 2 or so you’ll be surprised what you can achieve. Crack the eggs, season with salt and white pepper, season the crab meat as well. Give the eggs and good mix with a fork. Heat a wok, real hot. Add peanut oil and then add the egg then swirl the omelette mix around a little, mix with a fork for a few seconds, then let it form as a round. Add the mud crab mix to the round omelette and carefully roll. Place on a warm plate. To the wok add oyster sauce, soy and a splash of the mud crab stock to make a thin broth. Heat and let come together, season with sesame oil and then serve around the omelette. Garnish with coriander and fried shallot.