Omelets are always a family favorite, but this one with crab filling is slightly different from the usual ham and onion and capsicum. You can add some capsicum if you like as well, but make sure you do not overpower the delicate taste of crab.
| Ingredients | Serves 4 |
| Crabmeat | 250 gm |
| Lemon juice | 1 tbspn |
| Salt to taste | |
| Ground black pepper to taste | |
| Lightly beaten eggs | 6 |
| Butter | 2 tbspns |
| Spring onion, coarsely chopped | 3 |
| Red chili, small seeded, sliced thin strips | 1 |
| Dillweed, finely chopped | 1 tbspn |
| Cooking oil | ½ tbspn |
Cooking Method
Cut the crabmeat into 2.5 cm pieces and sprinkle with lemon juice and set aside.
Add salt and pepper to the lightly beaten eggs.
In the wok melt the butter then stir-fry the scallions and chili and turn down the heat and then add the egg. Sprinkle the dillweed over the egg mixture and then cover and cook for around three minutes until the egg sets on top.
Stir-fry the crabmeat in the cooking oil for around five minutes then place on the top of the omelet. Immediately slide the omelet out of the pan and fold over and cut into quarters and serve on individual plates.
