Chilli Crab Scrambled Eggs

Serves 4

• 3 fresh crabs (or 200g crab meat)
• 1 tsp Salt
• 1 tsp sugar
• 1ltr boiling water
• 2 cups ice with ½ cup water in a glass or stainless bowl

• Turkish bread
• Dollop butter
• Extra chili jam (to serve)
• Small handful of coriander

Scrambled egg mix

• 4 eggs
• Salt and pepper
• 1 tsp sweet paprika
• 1 tsp chili jam
• 1 tbsp grated parmesan
• 1 tbsp diced Spring onion
• 1 diced red chili
• 1-2 tbsp. pouring cream

If cooking the crabs whole- In a boiling pot of water, add the salt, sugar and crabs and cook for 6 minutes.

1. Remove from boiling water and place into an ice bath to prevent the crabs overcooking.
2. Mix together all the scrambled egg ingredients and whisk with a fork to combine.
3. Remove the meat from the cooled crabs and set aside.
4. To cook the scrambled egg, heat the butter in a small saucepan over med-high heat, once the butter has melted and begins to sizzle, add the egg mix and let sit for 30 seconds before stirring.
5. Softly fold/stir the eggs delicately using a silicon spatula and take off heat when the eggs are almost cooked, the centre should still be a little raw, but the heat in the pan will continue to cook the eggs through.
6. Toast the Turkish bread
7. Gently stir the crab into the scrambled eggs and generously spread on the Turkish bread. Garnish with some extra chili jam and coriander.