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4 eggs
Salt and pepper
1 cup flaked crab meat
lemon juice to taste
1 tablespoon butter
3 scallions, finely sliced
1 fresh green or red chili, seeded and
finely chopped
1 teaspoon finely snipped fresh dill,
optional
1 quantity gravy as for vegetable curry
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Method:
Beat eggs slightly, as for a French
omelet. Season with half teaspoon salt and a good grinding of
black pepper. Season crab meat with salt and pepper to taste and
a squeeze of lemon juice. Heat butter in a large, heavy omelet
pan and gently fry the scallions and chili until soft, stirring
frequently. Pour in the beaten eggs and stir in dill.
Cook, pulling in set portion from sides of pan and letting the
uncooked egg run out to the edges. When set and golden on the
bottom, creamy on top, spoon heated crab meat down the center of the
omelet and fold over once. Spoon hot gravy over. Serve
with rice.
Note: The omelet
curry can also be made without the crab.
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