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DeadHungry crab omelette recipe

Treat yourself with this #extra omelette recipe from DeadHungry

It’s week three of Dazed’s self-isolation cooking series and chef Alex Paganelli is truly showing off his skills with a crab omelette

TextBrit DawsonIllustrationCallum Abbott

We’re living through unprecedented times – the current, very unusual alteration to the way we live life right now calls for solidarity, togetherness, and communication. So on Dazed, we’ve created the #AloneTogether community. Across the days, weeks, or months of the coronavirus pandemic and concurrent isolation measures, we’re connecting with our audience to offer URL experiences, art, and advice made with you and talent from across music, fashion, art, tech, and politics. We may be alone, but we are together.

Over the last two weeks, chef and photographer Alex Paganelli – as you know by now, he also goes by @DeadHungry – has been sharing his favourite recipes as part of Dazed’s six-part self-isolation cooking series, ‘Dine In With @DeadHungry’.

In the first instalments, viewers were treated to two fairly easy lunchtime alternatives, namely a mushroom karaage sandwich and la socca – a pancake from Nice, duh – but this week, Alex is determined to get you to treat yourself. As we head into at least three more weeks of coronavirus lockdown, it might be time to splash out on the fancy restaurant meals you’ve been missing out on – enter: the crab omelette. Typically safe from panic-buying (because, as Alex says, “who’s hoarding crabs?”), you should have no trouble tracking down the ingredients for this one, even though your housemates might brandish you #extra.

Watch @DeadHungry’s tutorial below, and tune into Dazed’s IGTV every Tuesday for a new episode.

CRAB OMELETTE

OK, this one’s a bit out there. Like most things it started simple (egg and chips) and got out of hand – but if now’s not the time to treat yourself, then when is? It’s a great way to use the things people are less likely to be panic-buying (who’s hoarding crabs?) or support your local fishmongers right now. At the very least, it’s a good recipe to save and try when this is all over if you don’t have the means now. Anyway, the fish roe in this recipe is optional (for if you’re feeling really extra) and don’t be too scared of the massive crab legs in the video – you can just as easily do this with the tubs of cooked crab meat on the shelves. 

YOU WILL NEED

Cooked crab meat (1/2 cup)

2 or 3 eggs, depending on size

Salt (generous pinch)

Dill (finely chopped, to taste)

Chips (or potatoes to shred and fry)

Mayonnaise

Fish roe (optional)

METHOD

  1. Whisk together the eggs with a good pinch of salt
  2. Add the herbs, chopped cooked crab meat
  3. Heat a pan until it’s lightly smoking, pour the omelette batter into it. Keep on stirring with a fork, bringing the sides back into the centre, in a circular motion. It helps if you keep on shaking the pan at this point. Add a little cracked pepper while it’s still a little runny and fold in two. The whole thing shouldn’t last longer than a minute. If it’s still a little runny, keep in the pan for another 20 seconds
  4. Flip onto a plate almost immediately after it’s finished cooking. (Be confident!) 
  5. If you want to make the fries yourself: shred, wash, and drain the potato before frying in oil. If you’re using frozen chips: bung them in the oven as per the packet instructions 

TO ASSEMBLE:

Cover the omelette with chips. Add a generous spoon of mayo and fish roe. Dip in while it’s still juicy