Clare’s Exotic Blue Swimmer Crab Omelette

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Here is a recipe for using the crab you may get from your fishing neighbours, just like we did while traveling on the Eyre Peninsula of South Australia. You have to spend the time picking out all the crab meat from the shell first, but the effort is worth it.

Ingredients (serves 1)

• 2-3 eggs
• ½  x 85g packet 2-minute noodles
• 1 tbsp soy sauce
• 1 small spring onions (chopped)
• 1 tsp vegetable oil
• ¼ small red capsicum, thinly sliced
• 100g of crab meat
• 20g bean sprouts
• one small chilli, chopped
• salt and pepper

Method

1. Cook noodles following packet directions, then drain water.
2. Break eggs into a bowl, then using a fork, whisk until well combined. Season with salt and pepper.
3. Place spring onions, chilli and capsicums in frying pan, and cook.
4. Mix in the noodles, then pour over egg mixture.
5. Cook till almost set, add crab and bean spouts. Cook some more, then fold over.
6. Serve with toast.
7. Optional: garnish with leftover spring onion.

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