Ingredients:

2oz (50g)  butter
1 small leek – sliced thinly
4 eggs – beaten and seasoned with salt and pepper
1oz (25g)  brown crab meat
4oz (100g)  white crab meat
1 tablespoon of chopped fennel herb

Method

Melt the butter in a medium sized, non-stick frying pan. Add the leeks and fry gently for 5 minutes until soft.

Mix the eggs and brown crab meat together. Pour into the pan and start to cook. Using a fork, break the egg up so it cooks evenly.

When starting to set, sprinkle over the white crab meat and the fennel herb.

Place into a hot oven for a couple of minutes to set and serve with the salad.

Serving Suggestion