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