Fish Union Crab Omelette

A really lovely brunch dish from the NEW Fish Union Sunday brunch menuthat’s easy to knock up and adds some luxury to a simple omelette.
Prep Time 5 mins
Cook Time 3 mins
Servings 4 people


For the omelette

  • 12 whole eggs
  • 2 dressed crabs (available in our fishmonger) (160gm Brown meat and 80gm white meat)
  • 80 mls double cream
  • 100 gms unsalted butter for cooking

To garnish

  • 50 gms butter
  • Lemon wedges
  • 2 kg mirepoix (including fennel)
  • 1 tbsp black peppercorns
  • 1 tbsp fennel seeds
  • 3 star anise
  • 10 g thyme
  • 2 bay leaves
  • Herb stalks (not coriander)
  • 100 ml vegetable oil
  • 250 g tomato puree
  • 1 tbsp saffron strands
  • 5 kg shellfish bones, washed and roughly chopped
  • 8-10 litres fish stock


  • Tops of spring onion sliced thinly
  • Chopped chives


  • Separate the brown meat from the white meat and reservein separate bowls
  • Break the eggs into a bowl, add the cream and browncrab meat, do not season!
  • Blend the crab, eggs and cream together with a stickblender
  • Divide the mixture between 4 bowls equally
  • In a small saucepan add the shellfish reduction andslowly bring to the boil, whisking in 50gms of butter
  • Meanwhile take 25 gms of butter and melt in a thickbottomed, non stick frying pan, per omelette
  • Season the egg mix and ladle in ¼ of the mix, pullingin from the outside of the pan. The omelette will cook quickly at this stage, so move fast.
  • When slightly undercooked, theFrench call this baveuse, fold the omelette in on itself to form a cigar shape. Don’t worry, the omelette will continue to cook with the residual heat.
  • Plate and top with the picked white crab meat, a wedgeof lemon and chives or spring onion tops if you have decided to use them
  • Pour over the shellfish reduction and serve

For the shellfish reduction

  • Gently cook the mirepoix herbs and spices in the vegetable oil until soft
  • Add the tomato puree, saffron, shellfish bones and fish stock.
  • Bring to the boil and simmer for1½ hours, skimming every so often.
  • Strain through a fine meshed sieve and reduce if necessary.


Let us do the hard work for you… save yourself time and buy the shellfish reduction from our fishmonger.
Fish Union is located on 6 Royal Parade, Chislehurst and is open for dinner Tuesday - Saturday 5-10pm; lunch Wednesday - Saturday 12-4pm; Sunday brunch 12-4pm.
For reservations: 020 3323 1642 or
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