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Crab with Herb Omelette
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'The crab with herb omelette I had at Racine last April was one of the most delicious things I've tasted,' writes Letty Wyand of Kentish Town, London. Chef-proprietor Henry Harris agreed to share his recipe. Henry uses chervil in the salad, so try this if you can get hold of it. Chives are a good alternative. Extract the white crabmeat from fresh cooked crabs from the fish counter. You can use the leftover brown meat in a pâté or in sandwiches.
Serves: 4, as a starter
This recipe was first published in April 2004.