Ingredients Jump to Instructions ↓

  1. 50 g butter

  2. 1 small leek , thinly sliced

  3. 4 eggs black pepper

  4. 25 g brown crab meat

  5. 100 g fresh white crab meat

  6. 1 tbsp chopped stalks fennel handfuls mixed salad leaves

  7. 25 g rose petals

  8. 1 tsp lemon juice

  9. 1 tsp honey

  10. 1 tsp mustard

  11. 2 tbsp olive oil

Instructions Jump to Ingredients ↑

  1. Crab, fennel and leek omelette with salad Method 1. Preheat the oven to 200C/gas 6. Melt the butter in a medium ovenproof frying pan.

  2. Add the leeks and fry gently for 5 minutes, until soft.

  3. Beat the eggs and season with salt and freshly ground black pepper. Fold in the brown crabmeat.

  4. Pour the mixture into the pan and cook gently, turning a fork through the eggs to cook them evenly.

  5. When the base of the omelette has set, sprinkle over the white crab meat and chopped fennel.

  6. Transfer to a hot oven and cook for 3 -4 minutes, until set.

  7. Mix the salad leaves and flower petals together.

  8. Whisk all the ingredients for the vinaigrette together and use to dress the salad. Serve straight away with the omelette.


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