Crab Frittata Recipes

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CRAB AND ARTICHOKE FRITTATA



Crab and Artichoke Frittata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 to 8 servings

Number Of Ingredients 11

10 large eggs
1/2 cup mascarpone
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon
1 teaspoon Calabrian chile paste
1 teaspoon lemon zest (from 1 lemon)
1 teaspoon kosher salt
2 tablespoons olive oil
6 ounces marinated artichoke hearts, chopped
One 5-ounce container baby spinach, roughly chopped
1 cup jumbo lump crab meat (about 8 ounces)

Steps:

  • Heat the broiler to high and place a rack in the center of the oven.
  • Whisk together the eggs, mascarpone, basil, tarragon, chile paste, lemon zest and 1/2 teaspoon salt in a medium bowl. Set aside.
  • Heat a medium (10-inch) nonstick ovenproof saute pan over medium heat. Add the oil and heat another minute. Add the artichoke hearts and cook, stirring often, until warmed through, about 2 minutes. Add the spinach and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes longer. Add the crab and stir to combine. Add the egg mixture and allow to sit for 1 minute. Using a rubber spatula, stir the cooked egg mixture up from the bottom and sides, allowing the raw mixture to begin to cook. Continue to do this until the mixture is beginning to look like a soft scramble, about 4 minutes. Spread the mixture evenly on top and place under the broiler until the mixture is completely set and the top is golden brown, 3 to 4 minutes. Allow to cool for 5 minutes before slicing and serving warm.

CRAB FRITTATA



Crab Frittata image

Yet another way to make use of those big blue crabs we are catching. 1 crab gave us 1 cup of beautiful meat for this.I can't do what I suggest in the last step as I don't have a griller (broiler) so I finished it with the lid on for a couple of minutes to set the top. That worked fine and would be good for camping. Just cook the onion and potato slower and longer if you can't access a microwave.

Provided by JustJanS

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

5 eggs
1/3 cup cream
1/2 teaspoon grated lemon rind
5 drops Tabasco sauce (or to taste)
salt and pepper, to taste
3 tablespoons grated sharp cheddar cheese
1 large potato, cut into tiny dice
1 small onion, diced
1 tablespoon oil
1/4 cup diced red capsicum (bell pepper)
1 cup crabmeat, fresh frozen, canned

Steps:

  • Mix the eggs, cream, lemon rind, tabasco, salt and pepper together. Set aside.
  • Microwave onion and potato about 3 minutes (to speed up cooking).
  • Heat oil in frying pan over medium heat and brown potato and onion and cook them through.
  • Add the capsicum and cook a few minutes more.
  • Pour over the egg mix and scatter the crab across the top.
  • Cook gently for about 5 minutes or until almost set through, then place under a griller (broiler) to brown the top. Serve at once.

COASTAL CAROLINA MUFFIN-TIN FRITTATAS



Coastal Carolina Muffin-Tin Frittatas image

Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. -Shannon Kohn, Summerville, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1 dozen.

Number Of Ingredients 14

1/2 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons sugar
1 teaspoon seafood seasoning
1-1/3 cups refrigerated shredded hash brown potatoes
1 cup smoked sausage, chopped
1 can (8 ounces) jumbo lump crabmeat, drained
1/4 cup chopped roasted sweet red peppers
6 large eggs
1/2 cup heavy whipping cream
2 teaspoons Louisiana-style hot sauce
1/2 teaspoon salt
6 bacon strips, cooked and crumbled
1/4 cup thinly sliced green onions

Steps:

  • Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving., Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased muffin cups. In another large bowl, whisk the eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon., Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onions.

Nutrition Facts : Calories 223 calories, Fat 18g fat (6g saturated fat), Cholesterol 135mg cholesterol, Sodium 604mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.

CRAB STRATA



Crab Strata image

A great breakfast strata without the usual sausage or bacon ingredients.

Provided by KONWAL

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 3h

Yield 6

Number Of Ingredients 11

4 cups cubed firm-textured bread
2 (6 ounce) cans crabmeat, drained and flaked
4 cups shredded Swiss cheese
1 cup shredded Cheddar cheese
¼ cup capers
3 green onions, chopped
6 eggs, lightly beaten
1 ⅓ cups milk
¼ cup dry sherry
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce

Steps:

  • Grease a 2-quart baking dish. Toss together the bread cubes, crabmeat, Swiss cheese, Cheddar cheese, capers, and green onions in the baking dish.
  • Mix together eggs, milk, sherry, mustard, and Worcestershire sauce in a bowl. Pour evenly over bread mixture. Cover tightly and refrigerate at least 2 hours, but no longer than 24 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Bake strata uncovered until knife inserted in the center comes out clean, about 45 minutes. Let stand 10 minutes before serving. Serve while still hot.

Nutrition Facts : Calories 580.6 calories, Carbohydrate 22.4 g, Cholesterol 259.7 mg, Fat 34.8 g, Fiber 1 g, Protein 43 g, SaturatedFat 19.5 g, Sodium 943.5 mg, Sugar 4.9 g

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