---------- Recipe via Meal-Master (tm) v8.04

     Title: Baked Crab, Pepper And Spinach Frittata
Categories: New, Text, Import
     Yield: 1 servings


       1 c  Onion -- minced
       2 ts Garlic -- minced
       2 TB Olive Oil
       1 Lb Fresh Spinach (1 Lg.Bunch)
 :          wash, stems removed
 :          Salt And Freshly Ground
 :          Pepper
 :          Freshly Grated Nutmeg
       2 md Red Bell Peppers
       1 TB Butter -- softened
       6 lg Eggs
       1 TB Minced Fresh Herbs
     2/3 c  Asiago Or Parmesan Cheese --
 :          coarsely grated
       8 oz Dungeness Crab Meat -- well
 :          picked over

 Saute the onion and garlic in olive oil over moderate
 heat until soft but not brown. While onions are
 cooking, blanch the spinach in lightly salted boiling
 water for a few seconds until wilted. Drain and
 immediately plunge into ice water to stop the cooking
 and set the color. Drain again and gently squeeze as
 much of the moisture as possible out of the spinach
 with a clean tea towel. Coarsely chop spinach and
 combine with onion mixture. Season with salt, pepper
 and nutmeg.

 Over an open flame or under a broiler, char peppers on
 all sides. Remove and cover loosely with plastic for a
 few minutes to sweat and then scrape off charred skin
 with the point of a knife. Remove and discard seeds
 and stems and cut peppers into long thick slices.

 Lightly butter or oil a small terrine or loaf pan
 (8x4x2 1/2 inches) and line the bottom with buttered
 waxed paper or parchment.

 Beat the eggs briefly together with the herbs and
 season with salt and pepper. Layer one third of
 spinach mixture on bottom of pan. Top with 1/3 of
 roasted red pepper, 1/3 of the cheese and 1/3 of the
 crab. Pour about a third of the egg mixture over and
 gently tap pan and poke mixture to evenly distribute
 eggs. Continue layering in this way.

 Place terrine in a larger baking pan and pour enough
 hot tap water to come at least 2/3 of the way up the
 sides of the terrine. Place in a preheated 325 degree
 oven, cover with parchment or foil and bake in a
 preheated 325 degree oven until eggs are just set.
 Remove from water bath and let sit 15-20 minutes
 before unmolding if serving warm.

 Yield: 6 servings

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 NOTES : Show: 10/24

 *chives, tarragon, dill or a combination.

 Recipe By     : COOKING RIGHT SHOW #CR9746 From: Bill
 Spalding <[email protected]

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