Fresh Oregon Dungeness crab is in season now! Chef Leif Benson joined us to share his take on a great dish that works as well for dinner as it does for brunch. The Oregon Dungeness crab fishery closely adheres to the “Three S’s” of Sustainability--size, sex and season--in order to keep our fishery going strong for generations of independent family fishermen who make up the Oregon fleet.
For more information on Oregon Dungeness crab and to find other great recipes, click here.
This segment sponsored by the Oregon Dungeness Crab Commission.
Oregon Dungeness Crab Frittata
Serves 2-4
- 5 Eggs
- 1/3 cup half & half or milk
- 1 teaspoon lemon zest
- 1/4 cup cheddar cheese, grated
- 2 tablespoons chives, minced
- 1 tablespoon parsley, chopped
- 1 tablespoon red bell pepper, diced
- 1 cup Oregon Dungeness Crab meat
- Salt and pepper, to taste
- 2 tablespoons butter
- Pre-heat oven to 350 degrees.
- Whisk all ingredients together except red pepper, crab and cheese.
- Heat non stick skillet on medium heat, add butter and melt.
- Add red bell pepper and cook for 2 minutes, then add egg mixture and stir with rubber spatula until eggs are semi-scrambled but still very wet.
- Add in grated cheese and stir in, then add Dungeness crab.
- Place in oven and bake until eggs have set.
- Remove from oven and let rest for 5-10 min.
- Serve with your favorite garnishes.
February 19, 2021 at 03:08PM
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Oregon Dungeness Crab Frittata - KATU
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