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Crab Frittata

    crab frittata

    This rich, creamy crab frittata is delicate and delicious. Crab meat is folded into a thick but fluffy mixture of egg, cream, and cream cheese. Sprinkled with spring onions and parsley, this is a surprisingly simple and deceptively complex meal. You might find this frittata reminiscent of a California sushi roll, but one that you can have for brunch! 

    Because this dish is so rich, serve it with simple, plain foods. I like to serve it with a few pieces of toast, but it would also go well with a light salad. The ambitious brunch eater could pair this crab frittata with a rum punch or a semi-sweet white wine, which goes with the crab and light cream cheese flavors.

    crab frittata served on plate

    You don’t need to use extremely expensive crab meat—the nuance will get lost in the dish. I used canned crab (like canned tuna).

    I like to make sure that I have allowed my cream cheese to really warm up to room temperature on the counter for at least 30 minutes so that it is soft enough to mix in with the eggs.

    What You Need To Make a Crab Frittata

    To make this crab frittata, you need eggs, crab meat, cream cheese, cream, eggs, parsley, salt and pepper, and scallions.

    You can omit the parsley if you don’t have it, or use a small sprig of basil—the idea is to add a little freshness to this otherwise rich dish. Mascarpone can also be used in this dish for a richer dish, or Neufchatel cheese for a dish that is slightly lighter. 

    ingredients to make crab frittata

    Ingredients: 

    • Large eggs
    • Crab meat
    • Cream Cheese
    • Salt
    • Pepper
    • Scallions
    • Parsley

    Equipment: 

    To make this dish, you will need a bowl, spatula, knife, cutting board, and whisk. You will also need mini cast iron skillets or small ramekins to make this dish. If you use ramekins, make sure you oil them to prevent the frittata from sticking. 

    How To Make a Crab Frittata

    Make the frittata mixture:  In a large bowl, whisk the eggs, cream cheese, cream, and salt and pepper. Whisk until smooth. Then, fold in the crab meat

    frittata mixture

    Prepare the toppings: Thinly slice the scallions using only the green portion of the stalk. Wash and dry a few sprigs of parsley. 

    Bake the frittata: Put the egg mixture in four small cast iron dishes. Sprinkle with scallions. Bake in an oven preheated to 375ºF for 15-20 minutes or until the eggs have gotten puffed and are set through the middle. 

    baked crab frittata

    Serve: Remove the ramekins from the oven and top with parsley. Serve and enjoy!

    served crab frittata

    Recipe FAQs

    Can I bake this in a regular casserole dish?

    Yes, you can, but I recommend doubling the recipe if you do. 

    Can I make this in advance? 

    This dish is best served shortly after it is made, but it can be reheated in a warm oven if made in advance.

    baked crab frittata

    Crab Frittata

    Arielle Hess
    This crab frittata is a rich, delicious, and surprisingly easy dish to make for your next brunch. Serve it alongside a few pieces of toast, and you have an impressive meal that is simple yet elevated.
    No ratings yet
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast
    Servings 4
    Calories 164 kcal

    Ingredients
      

    • 4 large eggs
    • 4 oz white crab meat
    • 4 oz cream cheese softened
    • ¼ teaspoon kosher salt
    • ¼ teaspoon pepper
    • 1 scallion
    • 4-5 sprigs of parsley

    Instructions
     

    • Preheat the oven to 375ºF.
    • In a large bowl, whisk 4 large eggs, 4 oz cream cheese, ¼ teaspoon kosher salt, and ½ teaspoon ground pepper until smooth.
    • Fold in 4 oz white crab meat until well combined.
    • Thinly slice the scallions; use only the green portion of the stalk.
    • Put the egg mixture in four small cast iron dishes.
    • Sprinkle with scallions.
    • Bake for 15-20 minutes or until the eggs are puffy and set through the middle.
    • Remove the ramekins from the oven, top with parsley, and serve.
    • Enjoy!

    Notes

    You don’t need to use extremely expensive crab meat in this dish. I used canned crab (like canned tuna).
    Allow the cream cheese to warm up to room temperature on the counter for at least 30 minutes so that it is soft enough to mix in with the eggs.
    Mascarpone can also be used in this dish for a richer dish, or Neufchatel cheese for a dish that is slightly lighter.
    If you use ramekins, make sure you oil them to prevent the frittata from sticking. You can also use a regular casserole dish, just be sure to double the recipe.

    Nutrition

    Calories: 164kcalCarbohydrates: 4.46gProtein: 19.98gFat: 25.9gSaturated Fat: 13.597gFiber: 0.4gSugar: 2.66g
    Keyword crab, eggs, frittata, seafood
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    Arielle is a food and drink photographer based in Washington, D.C. She was previously a social science researcher before she fell in love with photography.

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