Crab & Corn Frittata
Brunch | Pan-Frying
Some people find Italian frittatas or Spanish tortillas easier to make than French-style omelettes because they don’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, blob of sour cream and sprinkling of chives if you like.
500g cooked crabmeat (see notes)
8 eggs, lightly beaten
1 cup corn kernels
2 tablespoons chopped coriander leaves
1 tablespoon finely grated lemon zest
Salt flakes and freshly ground black pepper, to taste
Combine crabmeat, 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 the overhead grill of the oven.
Place frying pan under grill until the top of the frittata is cooked and golden. Remove from oven – remembering that the handle will be hot.
Cut frittata into 4 wedges and serve.
Pick meat from 2 x 1kg cooked mud crabs, 4 x 350g cooked blue swimmer crabs or 4 x 500g spanner crabs. Alternatively, buy good quality frozen Australian crabmeat such as Ceas (Queensland spanner crabs); check it carefully for any remaining bits of cartilage or shell and drain it well. Be aware that most other frozen crabmeat is imported and can be quite watery when thawed.
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