From Annette Yang and Brian Leitner of Nettie’s Crab Shack.
This recipe was demonstrated for CUESA’s Market to Table program on December 11, 2010.
8 ounces picked Dungeness crab meat
Salt and pepper, to taste
1 small yellow onion, small dice
Glug of olive oil
¼ pound wild nettles, washed and rough chopped
1 tablespoon butter
1 Meyer lemon, seeds removed and diced small (keep rind on
- Whisk eggs together in a large bowl. Combine with crab meat and season with salt and pepper. Set aside.
- In a 10-inch non-stick pan, sauté onions in olive oil over medium heat until translucent and soft. Add nettles to pan, season with a little salt, and sauté until just wilted, about one minute. Remove nettles and onions from pan and fold into egg mixture.
- Melt butter in the same pan and heat until bubbling. Add egg mixture to pan. Cook until edges are just set; use a rubber spatula to move uncooked egg to edges of the pan. Add one tablespoon of the diced Meyer lemon on top of the frittata. Reduce heat to low and cover. Let cook until egg is just set in the middle, about 10-12 minutes. Run spatula along edges of frittata every few minutes to make sure it’s not sticking or burning. When frittata is set and golden brown on bottom, remove from pan. Cut into quarters and serve (we like to serve this frittata with a nice green salad.)
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »