Prepare to the end of step 2 up to 12 hours ahead. Cover and chill, then continue from step 3.
Crab soufflé omelette
- 40g butter
- 30g plain flour
- 300ml whole milk
- 100g brown crabmeat
- Juice 2 limes
- 4 medium free-range eggs, separated
- 1 red chilli, deseeded and finely chopped
- Bunch fresh coriander, chopped
- 1 ripe avocado, sliced
- 100g white crabmeat
- 1 tsp fish sauce
- 1 tsp brown or palm sugar
- 1 tbsp toasted sesame oil
You’ll also need…
- 23cm deep non-stick frying pan, lightly greased with butter or oil
- Heat the grill to medium. Melt the butter in a medium saucepan over a medium heat. Add the flour and stir well with a wooden spoon. Cook, stirring, for 3-4 minutes. Gradually add all the milk, stirring between additions.
- Keep stirring until the sauce thickens and comes to a simmer, then season to taste and turn off the heat. Beat in the brown crabmeat, juice of 1 lime, egg yolks, half the chilli and half the coriander, then season with black pepper and a little salt.
- Meanwhile, mix the avocado with the rest of the lime juice in a bowl. In another bowl mix the remaining chilli and coriander with the white crabmeat, then add the fish sauce, sugar and sesame oil. Season.
- When ready to serve, heat the grill to medium. In a large clean bowl, using an electric hand mixer, whisk the egg whites until they form stiff peaks when the beaters are removed. Fold the whites into the brown crab/egg yolk sauce mix using a large metal spoon, then pour everything into the prepared frying pan.
- Put over a low heat for 5 minutes until the base is cooked, then put under the grill for 8-10 minutes until just set and deep brown on top (it will go quite dark). It’s ready when it wobbles but isn’t runny. Serve with the crab and avocado spooned over the top and eat straightaway.
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