michelle picker cooks

Although fresh crab is always the best, it can be expensive and time-consuming to cook and pick. Here’s an Asian-style omelette to make with ready-picked blue swimmer crab meat from the store.

For the filling, remove the crab meat from its container and add finely sliced spring onions, 2 teaspoons of oyster sauce and ground white pepper to taste. Mix and set aside. For the omelette, whisk 3 – 4 eggs and season with 1 – 2 teaspoons of fish sauce and more ground white pepper. Heat a large frypan and when hot add vegetable oil. Pour in the eggs and let them sizzle a little before turning down the heat. As the eggs cook lift the edges to allow the uncooked egg to run underneath. When there is only a thin layer of uncooked egg, scrape it over to one side of the omelette and add the filling on the same side. Flip the other side of the omelette over the top and continue to cook until the crab meat is heated through and the egg is cooked. Garnish with spring onion and coriander (cilantro). Serve hot.