Crab soufflé omelette

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.