December to April is the peak season for fresh Dungeness crab on the Oregon coast. A wonderful way to use this amazing ingredient is in a frittata. This simple dish can be a prefect entree for a leisurely weekend breakfast or the focal point of a celebratory brunch. It is tasty, elegant and easy to prepare!

Ingredients

• 8 oz. lump crab meat
• 1 Cup Monterey Jack Cheese, grated
• 1/2 Cup Onion, diced
• 6 large Eggs
• 1 Cup Half and Half
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Old Bay Seasoning
• 1/8 Teaspoon Pepper
• 1 Teaspoon Olive Oil

Directions

• Preheat oven to 375 degrees F.
• In a medium bowl whisk together the eggs, half and half and seasonings.
• Grease an 8 inch square baking dish with the olive oil.
• In the baking dish combine the crab meat and the grated cheese. Pour the egg mixture over the top.
• Bake until the center is just set and the top lightly browned, about 30 minutes.
• Allow to cool for 10 minutes before cutting.

Serves 6.

Tip: For Dungeness Crab the ratio of meat-to-shell is approximately 25%. The average yield for a two pound crab is 1/2 pound of picked meat.