Crab omelette with salmon caviar, lime zest & herb salad

Method

Bring a large saucepan of well salted water to the boil, then place the crab in the water. Reduce the heat and simmer for about 15 minutes until the crab floats, then cook for a further 3 minutes. Remove the crab from the pan and dunk it straight away into iced water to cool. Once the crab is cool, you can start to clean it. Twist off the legs and claws, then pull the top of the body from the base. Scoop the brown meat out of the top part of the shell with a teaspoon. Cut the bottom part of the body in half, from top to tail, and scoop out the white meat. Break the legs into segments and pick out the meat using a lobster pick, small fork or skewer. Break the segments off the claws and scoop the meat out of the smaller segments as you did with the legs. With the back of a large cook’s knife, crack the claws open and remove the meat. Make sure you only retain the crab meat. (Reserve the crab claws for garnish, if desired.) In a large bowl, lightly beat the eggs and cream. Put the butter in a large non-stick frying pan over medium-low heat. When the butter starts to foam, pour in the egg mixture, season and gently work the egg around the pan with a spatula or wooden spoon, cooking evenly. When the omelette is almost cooked, remove the pan from the heat. Scatter the crab meat and lime zest over the omelette. Toss the watercress and herbs in the olive oil, lime juice and salt. To build the plate, top the omelette with the crab claws, watercress and herbs and finish with the caviar pearls.