Step 2

To prepare the crab, bring a saucepan of water to the boil and prepare a bowl of ice water.

Step 3

Add the crab to the boiling water, return to the boil and boil for 5 minutes.

Step 4

Transfer the crab to ice bath to cool. Break down crab and remove meat. Reserve the meat and shells separately.

Step 5

For the Pickled Chilli, thinly slice red chilli and add to a bowl with the rice wine vinegar and sugar. Set aside to pickle then drain well to serve.

Step 6

For the Chilli Butter, place chilli flakes and coriander seeds into a small saucepan and toast on a low-medium heat until fragrant.

Step 7

Add butter to the saucepan and allow to melt and infuse with spices.

Step 8

Add tomato paste and crab shells and continue to cook for 2-3 minutes. Remove from the heat and infuse for 10 minutes. Strain through a fine mesh strainer and press to extract as much flavour as possible. Add lime juice and salt to taste and set aside.

Step 9

For the Crab Omelette, place egg, cream, fish sauce and pepper in a bowl and whisk together.

Step 10

Place a small frying pan on a low/medium heat and add ¼ cup of the melted chilli butter, then add in egg mixture.

Step 11

Cook the omelette until the base and the sides have begun to firm up but the top of the omelette has not yet cooked, about 1 minute.

Step 12

Add the crab meat to one side of the omelette then carefully flip the other side of the omelette to cover the crab.

Step 13

Gently continue to cook the omelette for another 2-3 minutes until the egg on the inside is just set.

Step 14

To serve, place omelette on a serving plate. Top with pickled chilli, coriander, spring onion and a drizzle of chilli butter.