Anyone who knows me will tell you that I believe there is nothing that can’t be veganised, so when I saw a recipe for crab omelette online, I was up for the challenge! I’m a late convert to the wonder that is banana blossom, and knew right away that it would be the hero ingredient in this dish. Our vegan daughter said that she thought this vegan crab omelette was one of the best dishes I’ve made in eleven years of being vegan, which is praise indeed! I hope you love it just as much as we did.
This makes two omelettes.
Ingredients
1 can banana blossom, drained, rinsed, and chopped finely
1 tablespoon dried seaweed
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon chopped parsley
260g gram (chickpea) flour
16 oz water
2 tsp turmeric
1 tsp kala namak
Parsley, sprouts (I used sprouted alfalfa), spring onion and lemon to garnish
1 tsp and 1 tbsp cooking oil
Method
Make the crab meat by combining the banana blossom, lemon, soy sauce, seaweed and parsley.
Heat a tsp of cooking oil in a small pot and place the crab meat in it to warm through, stirring frequently.
Heat a tbsp of cooking oil in a frying pan. Combine the gram flour, water, turmeric and kala namak and pour into the hot pan, sliding a spatula to loosen round the edge.
Once the underside is cooked, flip the omelette over and add the warm crab meat to the top.
Once the other side of the omelette is cooked, fold the omelette over the crab meat and serve garnished with lemon, parsley, chopped spring onion and sprouted grains.
If you like this, try our vegan smoked salmon blinis with sour cream.