CRAB AND CHEESE FRITTATA
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!
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.
Copyright 2019 by Cheryl Coleman. All rights reserved.