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Crab Fritatta Cover

Crab Frittata

A perfect keto meal for that imitation crab your significant other insists on bringing home - what to do with it when they don't finish the package and you don't want your fridge to stink. The star of this dish is the crab, and the supporting players are fresh eggs and shallots.
Prep Time 15 mins
Cook Time 30 mins
Servings 6 people


  • Skillet
  • casserole dish
  • Baker's Joy, or cooking spray
  • Wooden spoon


  • 3 Tbsp Butter
  • 1 whole shallot minced
  • 1 Tbsp olive oil extra virgin
  • 1 cup of that awesome imitation crab I do actually like it...
  • A pinch of pepper
  • 2 Tbsp Madeira an extra splash or two is fine
  • 1 Tbsp tomato paste
  • 3 eggs
  • 1 cup heavy whipping cream
  • ¼ tsp salt
  • a pinch of pepper again, I know, but for later


  • Preheat the oven to 375F
  • In a medium skillet, heat oil and butter until the butter foams. Add the minced shallot, and sauté until it is translucent.
  • Add the crab meat and sauté until it falls apart. Season with the salt and pepper. Add the wine, and the tomato paste, and boil the crab meat until all the juices are evaporated. The crab will be a pretty, dark pink color - really dark if you added the wine.
  • In a separate bowl, beat the eggs with the cream, and add the salt and pepper.
  • Spray a casserole dish (one with high sides) with cooking spray or Baker's Joy (my preference). Pour the egg mixture into the dish. Add the crab mixture and stir to evenly distribute.
  • Cook for about 25 to 30 minutes until it puffs up and looks almost like a cake.
  • Enjoy!