Description
Red King Crab meat with mushrooms and leeks in a baked egg breakfast dish, topped with a kale chimichurri sauce. The combination of foraged mushrooms and roasted leeks pair perfectly with King Crab, and a kale chimichurri sauce top it off so deliciously!Summary
Red King Crab Combo Meat
Red King Crab Combo Meat
https://www.aquastar.com/shop/red-king-crab-combo-meat/
Recipe Level
Moderate
Cooking Time
0:40
Servings
2
Recipe rate
Rate Recipe
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 6 eggs
- ¾ cup whole milk
- ¼ cup heavy cream
- Pinch salt
- 1 Tbsp olive oil
- ½ cup mushrooms, chopped
- ¼ cup leeks, chopped
- 8 oz. Red King Crab combo meat
- 1 Tbsp chives, chopped
Chimichurri Sauce:
- 1 cup kale leaves, stems removed
- 1 Tbsp garlic cloves, chopped
- 1 shallot, peeled and chopped
- 2 Tbsp champagne vinegar
- 1 tsp salt
- 1 Fresno chili, seeded and chopped
- ½ cup olive oil
- Pinch salt
- Pinch ground black pepper
- 1 Tbsp capers
To make
Instructions
Whisk the eggs, milk, and cream together.Sauté the mushrooms and leeks with a tablespoon of olive oil and pinch salt, cook until the leeks and mushrooms are soft.
Spray 2 large muffin molds with nonstick spray and divide the mushroom mixture between the two molds.
Divide the egg mixture by pouring into the molds and top with chopped chives. Bake at 280°F for 20 minutes or until the eggs are set.
While frittatas are baking, make the chimichurri. Blend all ingredients until saucey.
Top the frittatas with chunks of the Red King Crab combo meat and drizzle with the chimichurri sauce. Serve and enjoy!
