Dungeness Crab Frittata

Prep Time
10 min
Cook Time
20 min
6 servings
Recipe by:

Dungeness crab has long been part of the Northwest seafood heritage. This frittata is the perfect meal for breakfast or to serve for dinner with a salad

Make This Recipe


  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • 8 Eggland’s Best eggs (large)
  • 2 tablespoons heavy cream
  • 10 ounces Dungeness crab meat, picked and cleaned
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced chives
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon butter
  • 1 tablespoon minced preserved lemon
  • 6 tablespoons sour cream 6 teaspoon salmon roe
  • 6 teaspoon salmon roe


Preheat oven to 400F.

Heat oil in a 10-12 inch oven-proof skillet over medium heat, add the shallots. Saute, stirring occasionally, until shallot is golden brown, about 4 minutes.

Whisk eggs and cream together in a large bowl.

Combine with Dungeness crab and herbs. Season with salt and pepper.

Add butter to skillet. Pour egg mixture into the skillet.

Place in the preheated oven and bake 8 minutes.

Sprinkle minced preserved lemon on top of the frittata and bake additional 6-8 minutes or until set and golden brown. Let cool for 5 minutes.

Cut into six wedges, top with sour cream and salmon roe.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 238
Fat 17 g
Saturated Fat 6 g
Cholesterol 273 mg
Sodium 749 mg
Carbohydrates 2 g
Dietary Fiber trace
Protein 19 g