Crab Frittata

10min , plus cooling time prep, 25min cook

Serves 4

Ingredients

2 tbsp sunflower oil

3 spring onions, finely sliced

1 shallot, finely sliced

1 clove of garlic, crushed

1 tsp root ginger, finely sliced

1 tsp lemongrass paste

150g white crab meat

50g brown crab meat

7 large British Lion eggs, beaten

For the salad:

Small bunch mint, leaves only

Small bunch coriander, leaves only

50g salad mix

For the crab mayo:

125g mayonnaise

2 tbsp brown crab meat

Juice of 1/2 lemon

Method

For the frittata, heat oven to 180°C/Fan 160°C/Gas 4. Heat oil in a 20cm non-stick ovenproof frying pan, add onions, shallot, garlic, ginger and lemongrass and cook for one minute, stirring.

Whisk crab and eggs together and add to the pan over a medium heat. Using a spatula, slowly draw in the mixture from the sides of the pan to allow the raw mixture to spill out into the pan, repeat until there is no liquid egg spilling out. Transfer to the oven for five minutes or until risen and the middle is just set.

Leave for few minutes to cool and set and then place a plate upside down on top of the pan and flip it over to get the frittata out.

Meanwhile make the crab mayo by mixing the crab meat and lemon juice into good-quality mayonnaise.

When cooled serve the frittata with mayo and lots of salad.