Super Speedy Crabmeat Omeleltte with Gravy

I was taught this recipe by a professional chef - give it a go!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Cook: 8 min

Ingredients

Tinned crabmeat 1
Spring onions 2
Mushrooms (medium) 3
Salt & pepper a little
Chicken stock granules a pinch
Eggs 3
Vegetable oil 1 tbsp
Chicken stock 60ml
Soy sauce 1 tsp
Oyster sauce 1 tbsp
Sugar a pinch
Potato starch in water as required

Method

1
This is the tinned crabmeat available at many supermarkets, it's from Princes.
2
I used chestnut mushrooms as I couldn't get shiitake mushrooms. Finely chop them with the spring onions.
3
Dry roast the crabmeat in a frying pan (no oil) on medium heat to reduce the moisture. Lightly season with salt.
4
Add 1 tsp oil and the mushrooms and spring onions and turn the heat off and allow to cool.
5
Crack the eggs into a bowl and add the mixture from Step 4. Season with salt & pepper and mix well.
6
Put some vegetable oil in a frying pan and when hot (170C), add the egg mixture from Step 5 in one go and stir with chopsticks or a wooden spoon.
7
Bring the eggs into the middle to cook evenly for 1 minute. Then turn the omelette over.
8
Fry for 1 minute on the other side before transferring to a serving dish.
9
In the same frying pan, add 1 tsp oil and add the chicken stock, soy sauce, sugar, oyster sauce and cook for a while.
10
Turn the heat off and add the potato starch in water a bit at a time to thicken the gravy.
11
Pour the gravy over the omelette and serve.

Tips & Note

●To make the omelette light and fluffy, have the frying pan really hot
●Don't overcook the egg, let it finish cooking on residual heat

Super Speedy Crabmeat Omeleltte with Gravy

I was taught this recipe by a professional chef - give it a go!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Cook: 8 min

Ingredients

Tinned crabmeat 1
Spring onions 2
Mushrooms (medium) 3
Salt & pepper a little
Chicken stock granules a pinch
Eggs 3
Vegetable oil 1 tbsp
Chicken stock 60ml
Soy sauce 1 tsp
Oyster sauce 1 tbsp
Sugar a pinch
Potato starch in water as required

Super Speedy Crabmeat Omeleltte with Gravy

Recipe ID :1068 Posted on 02 SEP 2015

Serves 2

Cook 8min
views 637
printed 98

saved 2

I was taught this recipe by a professional chef - give it a go!

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Ingredients

Print Ingredients Email Ingredients
1
2
3
a little
a pinch
3
1 tbsp
60ml
1 tsp
1 tbsp
a pinch
as required

Method

Cook
8min
1
This is the tinned crabmeat available at many supermarkets, it's from Princes.
2
I used chestnut mushrooms as I couldn't get shiitake mushrooms. Finely chop them with the spring onions.
3
Dry roast the crabmeat in a frying pan (no oil) on medium heat to reduce the moisture. Lightly season with salt.
4
Add 1 tsp oil and the mushrooms and spring onions and turn the heat off and allow to cool.
5
Crack the eggs into a bowl and add the mixture from Step 4. Season with salt & pepper and mix well.
6
Put some vegetable oil in a frying pan and when hot (170C), add the egg mixture from Step 5 in one go and stir with chopsticks or a wooden spoon.
7
Bring the eggs into the middle to cook evenly for 1 minute. Then turn the omelette over.
8
Fry for 1 minute on the other side before transferring to a serving dish.
9
In the same frying pan, add 1 tsp oil and add the chicken stock, soy sauce, sugar, oyster sauce and cook for a while.
10
Turn the heat off and add the potato starch in water a bit at a time to thicken the gravy.
11
Pour the gravy over the omelette and serve.

Tips & Note

●To make the omelette light and fluffy, have the frying pan really hot
●Don't overcook the egg, let it finish cooking on residual heat

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