Crab soufflé omelette

Crab soufflé omelette

A truly decadent brunch dish that sees a soft and slightly gooey omelette topped with creamy avocado and lime and sesame-seasoned crab. It’s quite rich, so a little goes a long way.

Crab soufflé omelette

A truly decadent brunch dish that sees a soft and slightly gooey omelette topped with creamy avocado and lime and sesame-seasoned crab. It’s quite rich, so a little goes a long way.

Nutrition: per serving

Calories
793kcals
Fat
57.3g (21.5g saturated)
Protein
43.9g
Carbohydrates
22.9g (10.4g sugars)
Fibre
4.7g
Salt
2.1g

Ingredients

  • 40g butter
  • 30g plain flour
  • 300ml whole milk
  • 100g brown crabmeat
  • Juice 2 limes
  • 4 medium free-range eggs, separated
  • 1 red chilli, deseeded and finely chopped
  • Bunch fresh coriander, chopped
  • 1 ripe avocado, sliced
  • 100g white crabmeat
  • 1 tsp fish sauce
  • 1 tsp brown or palm sugar
  • 1 tbsp toasted sesame oil

You’ll also need… 

  • 23cm deep non-stick frying pan, lightly greased with butter or oil
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the grill to medium. Melt the butter in a medium saucepan over a medium heat. Add the flour and stir well with a wooden spoon. Cook, stirring, for 3-4 minutes. Gradually add all the milk, stirring between additions.
  2. Keep stirring until the sauce thickens and comes to a simmer, then season to taste and turn off the heat. Beat in the brown crabmeat, juice of 1 lime, egg yolks, half the chilli and half the coriander, then season with black pepper and a little salt.
  3. Meanwhile, mix the avocado with the rest of the lime juice in a bowl. In another bowl mix the remaining chilli and coriander with the white crabmeat, then add the fish sauce, sugar and sesame oil. Season.
  4. When ready to serve, heat the grill to medium. In a large clean bowl, using an electric hand mixer, whisk the egg whites until they form stiff peaks when the beaters are removed. Fold the whites into the brown crab/egg yolk sauce mix using a large metal spoon, then pour everything into the prepared frying pan.
  5. Put over a low heat for 5 minutes until the base is cooked, then put under the grill for 8-10 minutes until just set and deep brown on top (it will go quite dark). It’s ready when it wobbles but isn’t runny. Serve with the crab and avocado spooned over the top and eat straightaway.

Nutrition

Nutrition: per serving
Calories
793kcals
Fat
57.3g (21.5g saturated)
Protein
43.9g
Carbohydrates
22.9g (10.4g sugars)
Fibre
4.7g
Salt
2.1g

delicious. tips

  1. Prepare to the end of step 2 up to 12 hours ahead. Cover and chill, then continue from step 3.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Soufflé recipes

Asparagus and gruyère soufflés

These light-as-a-feather soufflés celebrate British asparagus and rise to the...

Save recipe icon Save recipe icon Save recipe

Soufflé recipes

Roasted pear and blue cheese soufflé

Sweet roasted pears counterpoint the salty blue cheese in this...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.

Lost my password

Enter the email address associated with your
account, and we'll send you a link to reset your
password.

Email sent

If an account was found for this email address,
we've emailed you instructions to reset your
password.

Thank you for signing up to our newsletter

Now you can stay up to date with all the latest news, recipes and offers.

Subscribe to our magazine

Subscribe to delicious. today for just £13.50 – that's HALF PRICE!

[mc4wp_form id="28909"]

Confirmation

We have sent you an activation link,
please click this link to activate your account.

Manage cookies