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.

CRAB AND POTATO FRITTATA



Crab and Potato Frittata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

1 large Yukon gold potato
Kosher salt
6 large eggs
1/2 cup half-and-half
1 teaspoon grated lemon zest
1/2 teaspoon smoked paprika
1 teaspoon olive oil
1 cup jumbo lump crabmeat
1/2 cup baby arugula, chopped

Steps:

  • Put the potato in a pot with enough water to cover. Season the water generously with salt and place over high heat. Bring to a boil and simmer for 10 minutes. Drain well and let cool slightly. Cut into quarters and slice into thin pieces.
  • Preheat the oven to 375 degrees F.
  • In a medium bowl, whisk together the eggs, half-and-half, lemon zest, paprika and 1 teaspoon salt.
  • Grease an 8-inch square baking dish with the olive oil. In the baking dish, combine the crab, arugula and sliced potatoes, making sure the potatoes are all lying flat. Pour the egg mixture over the top.
  • Bake until the center is just set and the top is brown, about 30 minutes. Allow to cool for 10 minutes before cutting into 1-inch squares.

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.

CRABMEAT FRITTATA WITH TOMATOES AND HERBS



Crabmeat Frittata with Tomatoes and Herbs image

Here's a delightful open-faced omelet -- perfect for brunch -- that uses fresh crabmeat as its star ingredient!

Provided by Grace Lynn

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

10 eggs
1 teaspoon kosher salt
fresh ground black pepper
2 teaspoons minced garlic
3 tablespoons minced shallots
1 tablespoon olive oil
2 tomatoes, peeled,seeded,and diced (1 1/2 cups)
1/3 cup thinly sliced basil (chiffonade)
2 teaspoons fresh thyme leaves
1/2 lb fresh lump crabmeat, picked over to remove cartilage

Steps:

  • In a bowl, whisk the eggs until frothy and season with half the salt and pepper.
  • In a nonstick 10-inch skillet, cook the garlic and shallots in the olive oil for 1 minute over moderate heat.
  • Add the tomatoes, basil, and thyme, raise the heat, and continue cooking until most of the water from the tomatoes has evaporated.
  • Stir in the crabmeat, season with the remaining salt and pepper, and cook 1 minute to heat through.
  • Stir the eggs into the skillet.
  • Over high heat, continue stirring with a wooden spoon while simultaneously shaking the pan back and forth over the flame.
  • The eggs will begin to form small curds.
  • Continue stirring and shaking until the eggs are set but still somewhat soft on top.
  • Loosen the frittata from the skillet with a rubber spatula and slide it onto a large dinner plate.
  • Cover the frittata with another dinner plate and invert the plates.
  • Slide the frittata back into the skillet and continue cooking over high heat to brown the other side, about 2 minutes.
  • The cooked frittata should be golden brown on both sides.
  • Carefully transfer the frittata to a large dinner plate, cut into wedges, and serve hot or at room temperature.

Nutrition Facts : Calories 282.8, Fat 16.6, SaturatedFat 4.5, Cholesterol 573, Sodium 781.5, Carbohydrate 5.4, Fiber 1, Sugar 2.6, Protein 26.9

CRAB FRITTERS



Crab Fritters image

Crab fritters are fried and served with a garlic and horseradish dipping sauce. Super simple, yet elegant enough to serve to company!

Provided by FoodieGeek

Categories     Appetizers and Snacks     Seafood     Crab

Time 25m

Yield 5

Number Of Ingredients 11

¾ cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2 cloves garlic, peeled
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
2 cups oil for frying
1 cup hush puppy mix
½ cup milk
1 egg
1 pound cooked lump crabmeat

Steps:

  • In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve.
  • Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.

Nutrition Facts : Calories 293.8 calories, Carbohydrate 21 g, Cholesterol 108.2 mg, Fat 11.9 g, Fiber 0.4 g, Protein 24.9 g, SaturatedFat 1.9 g, Sodium 991.2 mg, Sugar 3.3 g

CRAB & BROCCOLI FRITTATA



Crab & Broccoli Frittata image

Give 'em something different in their frittatas-like this creamy, cheesy version made with broccoli and chopped imitation crabmeat. Easy. Delicious. Done!

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 6 servings

Number Of Ingredients 6

6 egg s
1/3 cup MIRACLE WHIP Dressing
1-1/2 cups chopped imitation crabmeat
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
1 cup chopped broccoli, cooked
dash pepper

Steps:

  • Whisk eggs and dressing in medium bowl until blended. Stir in crabmeat, 1 cup cheese, broccoli and pepper. Pour into medium ovenproof skillet sprayed with cooking spray.
  • Bake 25 min. or until knife inserted in center comes out clean.
  • Top with remaining cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 220 mg, Sodium 640 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 2 g, Protein 17 g

WHAT'S IN THE FRIDGE FRITTATA



What's in the Fridge Frittata image

Great for a last-minute breakfast, brunch or lunch, this special frittata has a combination of crab and Swiss cheese that my guests rave about. I also like to use sausage and cheddar cheese with asparagus. —Deborah Posey, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

6 large eggs
1/3 cup chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped fresh mushrooms
1 tablespoon olive oil
1 can (6 ounces) lump crabmeat, drained
1/4 cup shredded Swiss cheese
1 tablespoon minced fresh parsley, optional

Steps:

  • In a small bowl, whisk eggs; set aside. In an 8-in. ovenproof skillet, saute the onion, pepper and mushrooms in oil until tender. Reduce heat; sprinkle with crab. Top with eggs. Cover and cook until nearly set, 5-7 minutes., Uncover skillet; sprinkle with cheese and, if desired, parsley. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 215 calories, Fat 13g fat (4g saturated fat), Cholesterol 361mg cholesterol, Sodium 265mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

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