Rick Stein served up a tasty crab omelette with clotted cream on Rick Stein’s Cornwall.

The ingredients are: 15g unsalted butter, 1 shallot, finely chopped, 6 free-range eggs, 1 tbsp clotted cream, 50g Parmesan, finely grated (or vintage Cornish Gouda if you have it), 100g white crab meat, 50g brown crab meat, 2 tbsp chopped fresh herbs (mix of parsley, chives, chervil and tarragon), salt and freshly ground black pepper.

See recipes by Rick in his book titled: Coast to Coast: Food from the Lands & Sea Inspired by Travels Across the World available from Amazon now.