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Fritt for a King (king crab leg frittata)

Fritt for a King (king crab leg frittata)

Indulgent breakfast-in-bed for your honey on Valentine’s Day!

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Ingredients

  • • 1 pound of king crab legs
  • • 10 eggs
  • • 6 pieces nitrate-free bacon
  • • 1/2 cup chopped scallions
  • • 1 tablespoon grated horseradish
  • • 2 teaspoons hot sauce
  • • 1 tablespoon capers
  • • 1 cup chopped shiitakes
  • • about 30-40 spinach leaves
  • • 1 teaspoon sea salt
  • • Avocado Hollandaise:
  • • 1/2 ripe avocado
  • • 3 teaspoons lemon juice
  • • 1 tablespoon water
  • • 2 egg yolks
  • • 2 teaspoons water
  • • 4 tablespoons organic butter or ghee
  • • pinch of salt
  • • Optional Garnishes:
  • • sliced tomatoes and freshly ground pepper

Directions

  1. Bring a large pot of water to a boil. Submerge crab legs and cook for approximately 7 minutes. Strain water and set crab legs aside to cool. Remove crab from shells. Chop into bite-sized pieces. Set aside.
  2. While crab legs are cooking, cook bacon in a skillet until almost crispy. Set aside on a paper towel-lined plate and let cool. Crumble into pieces.
  3. Preheat oven to 350 degrees.
  4. In a mixing bowl, crack eggs and whisk. Add bacon, scallions, horseradish, hot sauce, capers, mushrooms, crab and salt. Stir until combined.
  5. Pour into a 12-inch oven-proof skillet. Place a layer of spinach leaves on the top. Press down lightly so that the egg mixture coats the tops of the leaves. Bake for 20-25 minutes until the center is set.
  6. Remove from oven and let cool while making your sauce.
  7. In a food processor, blend avocado, lemon and 1 tablespoon water. Set aside. In a double boiler, whisk egg yolks and 2 teaspoons water while cooking on medium-high. Slowly add butter until sauce starts to thicken. Whisk in avocado mixture until smooth.
  8. Flip frittata on a flat surface. Cut into triangles (as you would a pie). Plate a slice. Garnish with a couple of tomato slices. Drizzle some sauce and top with freshly ground black pepper.  Serve with orange slices and champagne (add a few raspberries to your drink for an added garnish!).
  9. Enjoy!

Ingredients

  • 1 pound of king crab legs
  • 10 eggs
  • 6 pieces nitrate-free bacon
  • 1/2 cup chopped scallions
  • 1 tablespoon grated horseradish
  • 2 teaspoons hot sauce
  • 1 tablespoon capers
  • 1 cup chopped shiitakes
  • about 30-40 spinach leaves
  • 1 teaspoon sea salt
  • Avocado Hollandaise:
  • 1/2 ripe avocado
  • 3 teaspoons lemon juice
  • 1 tablespoon water
  • 2 egg yolks
  • 2 teaspoons water
  • 4 tablespoons organic butter or ghee
  • pinch of salt
  • Optional Garnishes:
  • sliced tomatoes and freshly ground pepper

Directions

  1. Bring a large pot of water to a boil. Submerge crab legs and cook for approximately 7 minutes. Strain water and set crab legs aside to cool. Remove crab from shells. Chop into bite-sized pieces. Set aside.
  2. While crab legs are cooking, cook bacon in a skillet until almost crispy. Set aside on a paper towel-lined plate and let cool. Crumble into pieces.
  3. Preheat oven to 350 degrees.
  4. In a mixing bowl, crack eggs and whisk. Add bacon, scallions, horseradish, hot sauce, capers, mushrooms, crab and salt. Stir until combined.
  5. Pour into a 12-inch oven-proof skillet. Place a layer of spinach leaves on the top. Press down lightly so that the egg mixture coats the tops of the leaves. Bake for 20-25 minutes until the center is set.
  6. Remove from oven and let cool while making your sauce.
  7. In a food processor, blend avocado, lemon and 1 tablespoon water. Set aside. In a double boiler, whisk egg yolks and 2 teaspoons water while cooking on medium-high. Slowly add butter until sauce starts to thicken. Whisk in avocado mixture until smooth.
  8. Flip frittata on a flat surface. Cut into triangles (as you would a pie). Plate a slice. Garnish with a couple of tomato slices. Drizzle some sauce and top with freshly ground black pepper.  Serve with orange slices and champagne (add a few raspberries to your drink for an added garnish!).
  9. Enjoy!