Instructions

For the Tomato Base:

1. In a large sauté pan over medium heat, sweat shallots in oil until translucent, about 2 minutes.
2. Add tomato paste, ground coriander and sugar and stir to combine
3. Add cilantro stems and stir until fragrant, about 2 minutes
4. Add white wine and boil until almost evaporated, about 6-8 minutes
5. Add clam stock and bring to a boil
6. Reduce heat and simmer until infused, about 15 minutes
7. Strain stock into a clean saucepan and reduce over medium heat, until reduced by half
8. Reduce heat to low and slowly whisk in butter, one piece at a time, being careful not to break the emulsion
9. Add crab meat, season with lemon juice, salt, and pepper.
10. Keep warm

For the Omelet:

1. Crack eggs into ramekins, 2 eggs in each ramekin
2. Using a fork, whisk together and season with salt and pepper
3. Heat omelet pan on medium with ½ Tbsp oil, pour eggs in pan and cook about 1 minute
4. Add ¼ Cup fontina and ½ Cup marinated crab meat in the center of the cooked egg
5. Fold omelet over the meat on both sides and cook until cheese is melted, about 2 minutes

To Serve

Place omelet in wide, shallow bowl. Spoon tomato base around and top omelet with a few pieces of crab meat, cilantro leaves and sliced chilis