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
- 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
- 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
- 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
- Preheat oven to 375°.
- 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.
- 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
- 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.
- 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.
Cajun Recipes-Cajun and Creole Recipes