Ingredient: fresh Motts Channel Seafood lump crab meat

frittata

Crab and Arugula Frittata

Seafood Frittata for Breakfast?

Seafood dishes, like this crab and arugula frittata, are becoming increasingly popular for breakfast and brunch. Try it today!

Here at Motts Channel Seafood, the whole point of catching fish is to entice people to buy and eat it at home and at restaurants. We thought we would start out 2018 by sharing some of the latest seafood trends:

Seafood is becoming increasingly popular for breakfast and brunch. That’s credited to popular dishes like shrimp and grits, crab Benedict or salmon frittatas.

If it’s time for you to incorporate seafood into your first meal of the day, here is a quick, easy and very delicious recipe to try.

Recipe Credit: Nikki Vega, Love & Food ForEva

For more great recipes visit Alison’s recipe box by clicking here.

frittata
Crab and Arugula Frittata
Print Recipe
frittata
Crab and Arugula Frittata
Print Recipe
Instructions
  1. Set an oven-safe skillet (cast iron is my favorite) over med-high heat. Add the extra virgin olive oil and butter. Once the butter is melted, add the diced shallots and bell pepper. Periodically stir and cook for 3-4 min, until soft. Add arugula and toss, allowing to wilt for 1-2 min. Finally, add the crab and mix well until everything is evenly distributed.
  2. In a large bowl add the eggs, half & half, kosher salt, Old Bay seasoning, and black pepper. Very lightly whisk together (overbeating eggs), just until the yolks are incorporated with the whites. Add the gruyere to the eggs and gently mix.
  3. Pour egg mixture into the skillet on top of the crab and vegetables. Don’t touch, let cook for 5 min over medium heat. Bake at 350 degrees Fahrenheit for 13-15 min. Check at 10 minutes to make sure it’s not browning and overcooking. You want the eggs to be just set (firm to the touch) and golden, but not brown.
  4. Serve immediately or cooled to room temperature.
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