Crab Meat, Avocado and Lemongrass Salad with Grapefruit Vinaigrette

By Simpson Wong, Cafe Asean

Serves 4

1 cup of crab meat
1 cup of heirloom tomato (peeled, seeded and diced)
8 large eggs
¼ cup of julienne jalapeno pepper (optional)
¼ cup of shallot (diced)
2 tablespoon of extra virgin olive oil
1 tablespoon of butter
Salt and pepper to taste
Thai sweet chili sauce

Heat 1 tablespoon of olive oil and ½ tablespoon of butter in a large heavy base frying pan. Add shallot and cook until caramelized. Add jalapeno and tomatoes and cook for another 2 to 3 minutes and set aside. Lightly whisk eggs in a bowl and stir in the tomatoes mixture, season to taste with salt and pepper.

Melt 1 tablespoon of butter in 1 tablespoon of olive oil over high heat until it becomes foamy. Add in the egg mixture. Sprinkle in the crab meat and basil, reduce the heat. Using a spatula draw the mixture from pan’s edge slowly to the center, forming large curds and distributing the ingredients evenly.

Cook over low heat until almost set. Transfer the pan to a 400 degrees preheated oven and bake until the frittata is cooked. Remove the frittata onto a warm plate.

Serve with Thai sweet chili sauce and either crusty sourdough bread or steamed jasmine rice.