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Members' Recipes Archive

September 2008
Crab and Corn Frittata
Roberta Muir

Crab and Corn Frittata

By: Roberta Muir

Serves: 4

Guild Member, Roberta Muir, manages one of Australia's leading cooking schools, Sydney Seafood School at Sydney Fish Market, www.sydneyfishmarket.com.au, where this recipe comes from. Its main ingredients - crab and corn - are now seasonal in the UK.

Visit www.sydneyfishmarket.com.au/seafood-school/about-sss, for more great seafood recipes, advice on seafood purchasing, storage and cooking, and information sheets on a wide range of seafood species.

Ingredients:

500g cooked crabmeat
8 eggs, lightly beaten
1 cup corn kernels (stripped with a fork from a cooked fresh cob, otherwise from a tin)
2 tablespoons chopped coriander leaves
1 tablespoon lemon zest
Salt flakes and freshly ground black pepper, to taste
25g butter
? cup crème fraîche or sour cream
2 tablespoons chopped chives

Instructions:

1 Combine crabmeat, eggs, corn, coriander, lemon zest, salt and pepper.
2 Heat butter in a frying pan until foaming. Add egg mixture, reduce heat, cover and cook until egg is almost completely set.
3 Meanwhile, heat an overhead grill or the top element of the oven.
4 Place frying pan under grill until the top of the frittata is cooked and golden.
5 Cut frittata into 4 wedges and serve topped with crème fraîche and chives.

© Recipe copyright Sydney Seafood School.

 

Author: Roberta Muir Email: roberta@food-wine-travel.com


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