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    Crab with Herb Omelette

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    Crab with Herb Omelette

    '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.

    • Preparation time: 60 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4, as a starter


    • 2 medium eggs
    • 1 tsp crème fraîche
    • 2 tbsp mixed chopped fresh herbs
    • 1 bunch salad onions, white parts only, sliced
    • Bunch fresh chives
    • Extra virgin olive oil
    • 1 tbsp freshly grated horseradish
    • 60ml double cream
    • Squeeze of lemon juice
    • Few drops Tabasco sauce
    • Fresh white crabmeat from 4 crabs, ( see above)
    • Cayenne pepper


    1. Combine the eggs, crème fraîche, and herbs. Season and beat lightly. Heat a non-stick frying pan over a medium heat. Pour in a quarter of the egg mix to create a thin omelette. Cook on both sides until golden. Repeat to make 4 omelettes. Set aside, covered with greaseproof paper.
    2. Combine the horseradish, cream, lemon juice and Tabasco and whisk until stiff. Set aside. Put a pile of crab meat on each plate. Mix the salad onions and chives, season and add to the plates. Roll up the omelettes and slice into strips. Scatter on the plates and drizzle a little olive oil over everything. Add a spoonful of horseradish cream and a dusting of cayenne and serve.

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