Dungeness Crab Frittata

Dungeness Crab Frittata

Happy National Crab Day! This food holiday falls at the perfect time to correlate with Lent Fish Friday, but don’t get us wrong, this frittata can be enjoyed anytime of year. It uses fresh herbs and crab meat for a delicious combination.

To make this recipe even more special, it comes from Eggland’s Best America’s Best Recipe Contest finalist Elise L. from Washington!

  • Yield: 6 servings

  • Prep time: 10 minutes

  • Cook time: 20 minutes

  • Total time: 30 minutes


  • 8 Large Braswell Family Farms eggs

  • 2 tablespoons olive oil

  • 1 large shallot, minced

  • 2 tablespoons heavy cream

  • 10 ounces Dungeness crab meat, picked and cleaned

  • 2 tablespoons minced fresh parsley

  • 1 tablespoon minced fresh dill

  • 1 tablespoon minced chives

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 1 tablespoon butter

  • 1 tablespoon minced preserved lemon

  • 6 tablespoons sour cream (optional)

  • 6 teaspoon salmon roe (optional)


  1. Preheat oven to 400F. 

  2. Heat oil in a 10-12 inch oven-proof skillet over medium heat, add the shallots. Saute, stirring occasionally, until shallot is golden brown, about 4 minutes. 

  3. Whisk eggs and cream together in a large bowl. 

  4. Combine with Dungeness crab and herbs. Season with salt and pepper. 

  5. Add butter to skillet. Pour egg mixture into the skillet. 

  6. Place in the preheated oven and bake 8 minutes. 

  7. Sprinkle minced preserved lemon on top of the frittata and bake additional 6-8 minutes or until set and golden brown. Let cool for 5 minutes. 

  8. Cut into six wedges, top with sour cream and salmon roe.