Advertisement
YOU ARE HERE: LAT HomeCollections

Frittata : Nothing Shy or Retiring About This Crab

January 25, 1987|BETSY BALSLEY | Betsy Balsley is The Times' food editor.

It's attractive and great-tasting, but one of the best things about this Crab Frittata is that it takes only 30 to 40 minutes to prepare. Whole-grain rolls and a salad of melon slices or lettuce drizzled with honey vinaigrette round out the meal. Add a dessert from your favorite patisserie , and you'll have no qualms about inviting guests to share your table. And who could ask for more in these hectic times?

CRAB FRITTATA

1 7 1/2-ounce can crab meat or 8 ounces fresh or frozen

2 tablespoons butter or margarine

1 clove garlic, crushed

cup chopped onion

1 cup chopped asparagus

1/2 cup sliced mushrooms

1 1/2 teaspoons salt

teaspoon black pepper

3 eggs

1/2 cup nonfat milk

1/2 cup grated Parmesan cheese

Parsley

Drain and slice crab. Melt butter in large skillet. Add garlic, onion, asparagus and mushrooms; saute until tender. Add salt and pepper. Cook, covered, 5 to 7 minutes.

Beat together eggs, milk and cheese. Combine crab with asparagus-and-egg mixture in buttered 1-quart shallow casserole or oven-proof skillet. Bake at 350 degrees 20 minutes or until firm. Garnish with parsley. Makes 6 servings.

PRODUCED BY ROBIN TUCKER

FOOD STYLIST: NONA BAER

DISH FROM LAWRY'S CALIFORNIA CENTER GIFT SHOP, LOS ANGELES

DISH TOWEL FROM PIER 1 IMPORTS

Advertisement
Los Angeles Times Articles
|
|
|