2 x 200 g (7 oz) cans white crabmeat in brine
1 small red onion, peeled and finely chopped
1 green chilli, deseeded and finely chopped
2 tbsp chopped coriander leaves
salt and freshly ground black pepper
6 eggs
1/2 tsp Tabasco
2 tbsp Worcestershire sauce
Fry Light for spraying
mixed salad leaves to serve
1 small red onion, peeled and finely chopped
1 green chilli, deseeded and finely chopped
2 tbsp chopped coriander leaves
salt and freshly ground black pepper
6 eggs
1/2 tsp Tabasco
2 tbsp Worcestershire sauce
Fry Light for spraying
mixed salad leaves to serve
method
1. Drain the crabmeat and place in a large bowl with the onion, chilli and coriander. Season and set aside.
2. In a bowl, beat the eggs with the Tabasco, Worcestershire sauce, and salt and pepper.
3. Lightly spray a 23 cm (9 in) non-stick frying pan with Fry Light and place over a medium heat. When the pan is hot, add the egg mixture and cook for 4 - 5 minutes, swirling the uncooked egg mixture around. Scatter the crab mixture over the surface.
4. Cover the frying pan, and cook gently for 8 - 10 minutes or until the base is golden brown and the mixture is set. Remove from the heat.
5. Leave to stand for a few minutes, then cut into wedges and serve with a crisp mixed salad.
2. In a bowl, beat the eggs with the Tabasco, Worcestershire sauce, and salt and pepper.
3. Lightly spray a 23 cm (9 in) non-stick frying pan with Fry Light and place over a medium heat. When the pan is hot, add the egg mixture and cook for 4 - 5 minutes, swirling the uncooked egg mixture around. Scatter the crab mixture over the surface.
4. Cover the frying pan, and cook gently for 8 - 10 minutes or until the base is golden brown and the mixture is set. Remove from the heat.
5. Leave to stand for a few minutes, then cut into wedges and serve with a crisp mixed salad.
serving amount
serves 4
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