Crab omelette with sauce vierge recipe

Name: Crab omelette with sauce vierge recipe
Ingredients: 4 eggs; 2 egg yolks; 30 gm crème fraîche; 2 tbsp finely chopped chives; 30 gm butter, coarsely chopped; 150 gm cooked crab meat, drained; Micro-cress, to serve; 150 gm cherry tomatoes, finely chopped; Juice of ½ lemon; 40 ml olive oil; 2 tbsp basil, thinly sliced; ½ tsp coriander seeds, toasted and crushed

www.gourmettraveller.com.au

Our crab omelette with sauce vierge makes for a simple yet elegant dinner. The secrets? Good seafood – chopped cooked prawns also work a treat – and keeping the eggs just set.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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