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Crawfish Boil Frittata

Easily made this delicious frittata with crawfish tail meat left over from a crawfish boil. The seasoning really ramps up the taste of this dish! Don't have any leftovers? You can also use plain peeled crawfish tails along with seasoning.

Crawfish Boil Frittata


  • 1 Tbsp. kosher salt
  • 4 Tbsp. unsalted butter, divided
  • 1 1/2 cups fresh corn kernels (about 2 ears)
  • 1/2 chopped sweet onion (about 1/2 cup)
  • 1 lb. crawfish tail meat
  • 2 Tbsp. Creole Seasoning, divided
  • 10 large eggs
  • 1/2 cup heavy whipping cream
  • 1/2 cup crumbled goat cheese
  • 1 Tbsp. chopped fresh parsley


  1. In a saucepan, add potatoes and salt, and cover with water. Over medium-high heat, bring potatoes to a boil, and cook until tender, about 10 minutes. Remove from heat, and drain; set aside.
  2. Preheat oven to 375°.
  3. In a large skillet, melt 2 Tbsp. butter over medium-high; stir in corn and onion, and cook, stirring, until onion is translucent, about 3 minutes. Stir in crawfish and 1 Tbsp. Creole Seasoning, and cook for 2 minutes. Remove from heat.
  4. In a large bowl, whisk together eggs, cream, and remaining 1 Tbsp. Creole Seasoning until combined; add potatoes, crawfish mixture, goat cheese, and parsley, stirring until combined.
  5. In a large oven-proof skillet, melt remaining 2 Tbsp. butter over medium-high heat. Add egg mixture, and cook until bottom begins to set, about 5 minutes.
  6. Bake until eggs are set, about 30 minutes. Garnish with parsley, if desired, and serve immediately.

Photo courtesy of Hoffman Media. Recipe courtesy of Louisiana Seafood and Marketing Board. Used with permission.

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