Crab Omelette with Cream of Truffle Omelette goes fantastically well with truffles. With the crab meat left over from my previous adventure on Buddha Jumps Over The Wall, I am making a crab omelette.
What is unusual about this dish is that I not only topped it with some cream of truffles, but also Japanese dried fish shavings called Katsuobushi (鰹節 or かつおぶし). Katsuobushi is so thin and light, it moves with the rising heat of a freshly prepared dish, providing stunning visual effects.
- 4 eggs
- Olive oil
- 200g of minced crab meat (drained)
- 1 tablespoon, cream
- Frozen peas and baby carrots
- 1 tube of cream of truffles
- a handful of Katsuobushi
- Salt and pepper to taste
- Garnish: spring onions, coriander
- Beat your eggs, add in your crab meat, cream and salt and pepper
- Defreeze your peas and carrots in a microwave or in hot water. Drain.
- Heat up your pan, drizzle some olive oil
- Pour in your egg mixture
- Once egg is ready, put in your carrots and peas
- Fold your omelette and serve on a plate
- Decorate your omelette with cream of truffles
- Sprinkle your spring onions and coriander and katsuobushi