Method

• 1.
  Add shredded spring onion to a bowl of iced water for 15 minutes or until onion curls, then drain and set aside.
• 2.
  To prepare the crab, twist off legs and claws, and, using a kitchen hammer or rolling pin, crack in half and pick out meat. Remove shell from body and, using your fingers, remove and discard the gills, then pick out meat (you should be left with about 200g meat in total). Discard shell.
• 3.
  Beat eggs, white pepper and a pinch of salt flakes in a bowl until combined.
• 4.
  Divide oil between 2 x 24cm nonstick frypans and place over high heat. (Alternatively, use 1 pan and cook omelettes in 2 batches.) Divide egg mixture between pans, swirling to evenly coat pans, and cook for 30 seconds or until omelette bases are just beginning to set.
• 5.
  Scatter crab meat evenly across omelettes and cook for a further 3-4 minutes or until surface of omelettes have just set. Sprinkle a few bean sprouts over crab, fold omelettes in half and transfer to plates.
• 6.
  Spoon a little XO sauce over omelettes and scatter with spring onion, coriander, chilli and remaining bean sprouts. Serve immediately with lime wedges and remaining XO sauce.