Jersey Royal and crab frittata
Serves: 4-6
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Jersey Royal and crab frittata
The firm texture of Jersey Royals makes them the perfect choice for a frittata, while their nutty taste works wonders with the sweetness of fresh, flaky crab
Serves: 4-6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving (1 of 4))
Calories
495Kcal
Fat
27gr
Saturates
10gr
Carbs
28gr
Sugars
11gr
Fibre
6gr
Protein
33gr
Salt
1.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp rapeseed oil
- 1 leek, finely sliced
- 4 spring onions, finely sliced
- 8 medium eggs
- 75g crème fraîche
- 1 tbsp chopped fresh dill, plus extra to serve
- pinch of nutmeg
- pinch of chilli flakes (optional)
- 200g chilled white crab meat
- 500g cooked Jersey Royal potatoes, sliced
- 30g Parmesan, grated
- dressed watercress salad, to serve
Step by step
Waste not
Of all the soft fresh herbs, dill is one of the quickest to go off. However, it freezes pretty well – wash and pat dry, then chop and freeze in a small container.
- Heat the oil in a non-stick frying pan, about 23cm base diameter, and fry the sliced leeks and spring onions for 6-8 minutes until soft but not coloured.
- Meanwhile, whisk together the eggs, crème fraîche, dill, nutmeg and the chilli flakes, if using, then whisk in half of the crab meat. Season well.
- Preheat the grill to medium. Add the cooked potato slices to the leeks and spring onions in the pan and cook together for a minute, then dot over small spoonfuls of the remaining white crab meat. Pour in the egg mixture and cook on a low heat on the hob until almost set, with just a little bit of runny egg on the surface. Sprinkle over the grated Parmesan and grill for 3-4 minutes, until the frittata is puffed up, golden and set all over.
- Scatter with extra dill to garnish, and cut into wedges and serve with a dressed watercress salad on the side.
