Crab & Corn Frittata
Some people find Italian and Spanish frittatas easier to make than French-style omelettes because they doesn’t have to be folded, but are finished under the grill instead. If you find this one’s slow to set in the middle, place it into a 180°C oven to finish cooking. Serve it with a green salad and a blob of sour cream and sprinkling of chives if you like.
Serves 4
500g cooked crab meat (see notes)
8 eggs, lightly beaten
1 cup canned drained corn kernels
2 tablespoons chopped coriander leaves
1 tablespoon finely grated lemon zest
Salt flakes and freshly ground black pepper, to taste
25g butter
Combine crab meat, eggs, corn, coriander, lemon zest, salt and pepper.
Heat butter in a frying pan until foaming. Add egg mixture, reduce heat, cover and cook until egg is almost completely set.
Meanwhile, heat an overhead grill or the top element of the oven.
Place frying pan under grill until the top of the frittata is cooked and golden.
Cut frittata into 4 wedges and serve.
Notes: Pick meat from 2 x 1kg cooked mud crab, 4 x 350g cooked blue swimmer crabs or 4 x 500g spanner crabs, or buy good quality frozen Australian crab meat such as Ceas (Queensland spanner crabs) or Abacus (Western Australian blue swimmer crabs). Be aware that most other frozen crab meat is imported and can be quite watery when thawed.
Alternative Species: Chopped cooked prawns.
For information on Crabs, click here >
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