3 cups small diced (peeled) Yukon potatoes
1 large bunch spring onions (about 8), white and green parts diced (divided use)
2 1/2 cups blue crab meat
3 ears’ worth of fresh corn kernels (about 2 cups)
10 eggs, beaten
1/2 cup milk
3 oz crumbled feta
2 teaspoons Old Bay*
freshly ground black pepper
Preheat oven to 350. In a 12 inch cast iron skillet, heat oil and butter. When hot, saute the potatoes, and white parts of the spring onions until the onions are translucent and the potatoes are nearly fork-tender. Add the crab, green onion, and corn and saute until it is warmed through. Whisk the spices, cheese
and milk into the eggs.
Pour over the vegetable/crab mixture. Tilt the skillet slightly and turn to coat the ingredients in the skillet with the egg mixture. Keep on medium heat and cook until just beginning to set. Bake for 20 minutes or until the top is just beginning to brown and the center no longer jiggles. Check to make sure it is fully cooked by sticking it with a thin knife. Remove from pan and slice.
We’re back in the US! Honestly, I miss Portugal, grilled seafood all the time is a lifestyle I could really get used to having. To celebrate our return, we had steamed crabs. I think we overestimated our hunger because we overbought and ended up with a lot of crab meat leftover. Not a bad problem to have! I thought I’d make a frittata that used one of my other favorite ingredients: fresh corn. Maryland corn is quite ready yet but Florida corn is and it has been quite tasty. I love spring onions (remember-they are the ones that are more bulbous at the end and are in season now) so I used them instead of regular onion and I love both the flavor and pop of color they provided. This is a hearty frittata, I suggest serving it with a simple side salad. It doesn’t need much else.