Crab Omelet

By á-708

Ingredients

• 6 to 8 eggs
• Salt and freshly ground pepper to taste
• 1 Tbs (15 ml) peanut oil
• 2 scallions (spring onions,) thinly sliced, including the green parts
• 1 hot chile pepper, finely sliced (optional)
• 6 oz (170 g) crab meat, picked over to remove bits of cartilage
• 1 Tbs (15 ml) fish sauce* (nuoc mam)
• Available in finer supermarkets and Asian specialty shops.

Details

Servings 4

Preparation

Step 1

Beat the eggs and season with salt and pepper. Heat the oil in a large, heavy skillet over moderate heat. Saute the scallions and chile pepper, stirring frequently, for a minute or two. Add the crab meat and fish sauce and cook an additional 1 or 3 minutes. Remove this mixture to a small plate. Add more oil to the pan if necessary. Pour the beaten eggs into the same pan and cook, using a fork to draw the cooked eggs away from the edge of the pan and allowing the uncooked eggs to flow back towards the edge. Cook until firmly set on the bottom and creamy on top. Spoon the crab mixture down the center of the omelet and fold it in half. Turn the omelet onto a heated serving platter. Serves 4 to 6.