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Baked Crab, Pepper And Spinach Frittata
---------- Recipe via Meal-Master (tm) v8.04
Title: Baked Crab, Pepper And Spinach Frittata
Categories: New, Text, Import
Yield: 1 servings
1 c Onion -- minced
2 ts Garlic -- minced
2 TB Olive Oil
1 Lb Fresh Spinach (1 Lg.Bunch)
: wash, stems removed
: Salt And Freshly Ground
: Pepper
: Freshly Grated Nutmeg
2 md Red Bell Peppers
1 TB Butter -- softened
6 lg Eggs
1 TB Minced Fresh Herbs
2/3 c Asiago Or Parmesan Cheese --
: coarsely grated
8 oz Dungeness Crab Meat -- well
: picked over
Saute the onion and garlic in olive oil over moderate
heat until soft but not brown. While onions are
cooking, blanch the spinach in lightly salted boiling
water for a few seconds until wilted. Drain and
immediately plunge into ice water to stop the cooking
and set the color. Drain again and gently squeeze as
much of the moisture as possible out of the spinach
with a clean tea towel. Coarsely chop spinach and
combine with onion mixture. Season with salt, pepper
and nutmeg.
Over an open flame or under a broiler, char peppers on
all sides. Remove and cover loosely with plastic for a
few minutes to sweat and then scrape off charred skin
with the point of a knife. Remove and discard seeds
and stems and cut peppers into long thick slices.
Lightly butter or oil a small terrine or loaf pan
(8x4x2 1/2 inches) and line the bottom with buttered
waxed paper or parchment.
Beat the eggs briefly together with the herbs and
season with salt and pepper. Layer one third of
spinach mixture on bottom of pan. Top with 1/3 of
roasted red pepper, 1/3 of the cheese and 1/3 of the
crab. Pour about a third of the egg mixture over and
gently tap pan and poke mixture to evenly distribute
eggs. Continue layering in this way.
Place terrine in a larger baking pan and pour enough
hot tap water to come at least 2/3 of the way up the
sides of the terrine. Place in a preheated 325 degree
oven, cover with parchment or foil and bake in a
preheated 325 degree oven until eggs are just set.
Remove from water bath and let sit 15-20 minutes
before unmolding if serving warm.
Yield: 6 servings
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NOTES : Show: 10/24
*chives, tarragon, dill or a combination.
Recipe By : COOKING RIGHT SHOW #CR9746 From: Bill
Spalding <billspa@icanect.Ne
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