Baked Crab Frittata

Baked Crab Frittata


58 people made this

This crab frittata has swiss cheese, spring onion, red capsicum, extra light cream and is baked in in the oven to make it almost a crab and egg pie. Yummy.


Serves: 6 

  • 60g butter
  • 2 tablespoons spring onion, diced
  • 3 tablespoons red capsicum, diced
  • 1 cup crabmeat, drained and flaked
  • salt and pepper to taste, to taste
  • 2 tablespoons white wine
  • 3 eggs, beaten
  • 1 cup (250ml) extra light cream
  • 1 (23cm) pie shell, partially baked
  • 1/2 cup Swiss cheese, grated

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat oven to 190 degrees C.
  2. Heat butter in a large frying pan over medium heat. Saute spring onion and red capsicum until soft. Stir in crabmeat and season with salt and pepper. Add wine and cook for 1 minute. Remove from heat, and allow to cool.
  3. In a large bowl beat eggs until light. Whisk in extra light cream and crab mixture. Pour into pie shell and sprinkle with Swiss cheese.
  4. Bake in preheated oven for 25 to 30 minutes, or until puffed and golden brown.


To partially bake shell, bake in preheated oven for 5 minutes.

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