Created by: Two Gulfs Crab
Serves: 2


  • 100g Two Gulfs Crab South Australian Blue Swimmer Crab meat
  • 4 eggs
  • 1 Red Chili finely chopped
  • 1 clove garlic chopped
  • 1 small knob ginger finely chopped
  • 100 g bean sprouts
  • 2 spring onions
  • 1/4 bunch mint
  • 1/4 bunch coriander
  • 50g crispy shallots


  1. Firstly crack the eggs into a bowl and whisk until completely combined.
  2. Then in a large pan on a medium heat, add some oil and start to cook the chilli, garlic & ginger until slightly coloured and fragrant.
  3. Add the crab meat followed by the egg mixture, using a spatula slowly move the eggs around in the pan avoiding the eggs sticking to the bottom and season.
  4. Once cooked place one serving plate and top with the bean sprouts, coriander, int and crispy shallots.