Summer Crab Frittata
This easy, elegant frittata brings together the best of summer—sweet crab, fresh herbs, and vibrant veggies—in one satisfying, no-fuss dish. It’s perfect for brunch, a light dinner, or a picnic-ready option that tastes just as good at room temperature.
Fresh lump crab adds richness without heaviness, while pasture-raised eggs and colorful vegetables make this feel both nourishing and celebratory. It’s endlessly flexible, so swap in your favorite seasonal produce and enjoy with a crisp glass of Sauvignon Blanc (we love it with St. Supéry—a winery committed to sustainability!).
Sustainability Tips
Crab: Choose local, traceable sources whenever possible. U.S. blue crab with MSC certification is a great sustainable choice. Avoid imitation or imported crab from unknown origins.
Eggs & Dairy: Go for pasture-raised eggs and organic or local dairy when accessible—they support small farms and animal welfare.
Vegetables: Use what’s local and in-season—zucchini, asparagus, corn, spinach, or cherry tomatoes all work beautifully here.
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Serves: 4
Ingredients:
6 large eggs
½ cup whole milk or half-and-half
1 cup fresh lump crab meat (picked over for shells)
Use sustainably harvested crab such as U.S. blue crab with MSC certification.1 small zucchini, thinly sliced or grated
½ cup cherry tomatoes, halved
¼ cup scallions, finely sliced (green and white parts)
¼ cup fresh basil or dill, chopped
⅓ cup goat cheese or feta, crumbled (optional)
2 tablespoons olive oil or unsalted butter
Salt and freshly ground black pepper, to taste
Optional: a pinch of red chili flakes for heat
Method:
Preheat Oven:
Preheat your oven to 375°F (190°C). If using a broiler at the end, ensure it’s ready to go.
Sauté Vegetables:
In a 10-inch oven-safe skillet (cast iron or non-stick works great), heat olive oil over medium heat. Add zucchini and cook for 2–3 minutes until just softened. Add cherry tomatoes and scallions, cooking another 2–3 minutes. Season lightly with salt and pepper.
Whisk Eggs:
In a mixing bowl, whisk together the eggs and milk. Stir in chopped herbs and half of the cheese, if using. Season with a pinch of salt and pepper.
Add Crab:
Gently fold the crab meat into the egg mixture, being careful not to break up the lumps too much.
Combine and Cook:
Pour the egg and crab mixture evenly over the vegetables in the skillet. Let it cook undisturbed for 2–3 minutes on medium heat, until the edges start to set.
Bake or Broil:
Transfer the skillet to the oven and bake for 12–15 minutes, or until the frittata is puffed and just set in the center.
Optional: For a golden top, broil for the last 1–2 minutes—watch closely!
Serve:
Let the frittata rest for 5 minutes before slicing. Serve warm or at room temperature, topped with fresh herbs or an extra crumble of cheese.
Serving Suggestions:
Pair with a simple arugula salad with lemon vinaigrette
Add a slice of toasted sourdough or multigrain bread
For a drink pairing, try a crisp Sauvignon Blanc, dry rosé, or an herbal iced tea
