Few things are more delicious and decadent for breakfast or brunch than the combination of crab and eggs.
While I’ve called this recipe for a crab and corn fritatta a Powhatan Fritatta in homage to the ancient Native American tribe of the Chesapeake Bay region, they would not have had a dish similar to this. It does, however, showcase some of their favorite ingredients: crab and corn.
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon butter
- 8 oz crab meat
- ½ cup corn kernels
- 4 eggs
- ¼ cup heavy cream
- ¼ cup milk
- ½ cup shredded mild, white cheese (Monterey Jack, Havarti, Queso Fresco, or Fontina)
- ¾ teaspoon Old Bay Seasoning
- Salt & Pepper to taste
- Preheat oven to 350°F
- SautĂŠ the onion in butter the onion and garlic until the onion is just clear. Add the crab meat, corn kernels and ⅓ (1/4 teaspoon) of the Old Bay Seasoning. Stir gently until combined and let cook for an additional 2 minutes.
- In a bowl whisk together the 4 eggs, 2 eggs, milk, and cream. Stir in the cheese, ¼ teaspoon of Old Bay Seasoning, and crab mixture.
- Pour all into a lightly greased pie pan. Top with remaining ¼ teaspoon of Old Bay Seasoning and freshly ground pepper and salt to taste.
- Bake until a knife inserted into the center of the frittata comes out clean, approximately 30 minutes.
Minchin quier! Wingutsee tuttascuc.
(Eat! The crab is good.)