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Crab and Asparagus Frittata

April 6, 2018 by Nicole Collins

Is it crab season yet?!?

I wish I could describe how badly I’m craving some steamed crabs and beer.

But, we’re getting close folks. We’re getting close.

My mom has a friend that got crabs a couple of weeks ago from a local spot (that has amazing crabs), and she said they were great. They’re not Maryland crabs yet, but she said they were heavy.

That’s one of the telltale signs of a good crab! Well that, and some bright yellow mustard!

And, drooling…

I’m also ready for farmer’s market season which kinda unofficially kicks off this weekend in Baltimore. It’s opening weekend of the big market in the city that opens every Sunday until December. And, this girl is gonna be there! I’ve got a 5k in the morning, and then I’m headed straight to the market. I couldn’t be more excited.

There are a couple of markets that stay open year round, but they’re not very big. And, it’s not totally appealing to go outdoor shopping for produce with 20 degree winds smacking you in the face and snow on the ground. At least not for me.

I’m just so ready for summer eats to be back in stock. I bought fresh asparagus 2 weeks ago that was the wimpiest asparagus I’ve ever seen. It still tasted great. It was just so skinny!

Ahhh…sometimes, size does matter.

Since I’m craving all of the summer things today, we’re cooking with all of the summer things. I need something to hold me over, you know?

So today, we’re making Crab and Asparagus Frittata!

You guys know I love me some frittatas. So, it should be no surprise to you that I’m using it as my vehicle to hold all of the summer goodness that I need in my life. And, this one is nice and light, and fresh, and oh so yummy!

For our veg, we’re keeping it kind of simple by using asparagus and grape tomatoes. If the asparagus is looking wimpy in your markets too, just use some frozen asparagus spears. Thaw them out before you saute them, and you’ll never know the difference. When spring/summer finally does hit, go fresh; and, shop your local markets! It’s more fun!

Our eggs get mixed with the milk of your choice (I use unsweetened almond milk), some fresh chives, and some old bay seasoning. You can’t have crab without old bay, even when you’re having it in a frittata! The mix is simple, but it’s loaded with flavor thanks to the blend of numerous spices in the old bay.

After we add the eggs to the veg but before we toss it all in the oven, we top our frittata with a half pound of lump crab meat and a couple of ounces of creamy crumbled goat cheese. That’s right…a half pound!

You guys know how I feel about crab meat. The stuff in the can is for the birds. You have to get it fresh if you have access to it. The taste is noticeably different. And, the crab is obviously the star of the show here. It’s worth spending a couple of extra bucks for the good stuff.

Plus, here’s a bonus tip. Most of the time, crab meat is sold by the pound. You can freeze the other half pound of meat that we don’t use until you’re ready to use it again. I’d recommend using it to make one of the many crabby dishes I’ve given you already like this Cream of Crab Soup, some Crabby Devils, or some Maryland Crab Dip!

This frittata is so incredibly delicious, and it really helps remind me that summer is near. I especially like to make this when it’s cold out to remind me of the warmer days ahead. You get the crunch from the fresh veggies, the coastal taste from the crab and old bay, plus the creamy pop from the goat cheese laying on top.

And drooling again…

For those of you that are lucky enough to have warmer days already here, I envy you. Send me some warm juju when you make this frittata!

Enjoy, and let’s eat!


Crab and Asparagus Frittata Serves: 4 Print


  • ½ tbsp olive oil

  • ½ lb (1 cup) asparagus, cut in to 1 inch pieces

  • 1 cup grape tomatoes, halved

  • 8 eggs

  • ¼ cup unsweetened almond milk (or milk of your choice)

  • 2 tbsp chives, minced

  • ¾ tsp old bay

  • ¼ tsp salt, plus more to taste

  • ¼ tsp pepper, plus more to taste

  • ½ lb (8 oz) lump crab meat

  • 2 oz goat cheese, crumbled


  1. Preheat oven to 400 degrees. Heat ½ tbsp olive oil in a 10 inch oven safe skillet over medium high heat. Add asparagus and a pinch of salt and pepper. Saute until it starts to soften, about 5 mins. Add tomatoes plus another pinch of salt and pepper, and saute another 1 min.

  2. Meanwhile, in a medium bowl, whisk eggs, milk, chives, old bay, ¼ tsp salt, and ¼ tsp pepper. Pour in to skillet over vegetables. Use a spatula to move the veggies around so everything is evenly distributed and egg has a chance to touch the bottom of the pan. Top with crab meat, and push the crab down in to the egg mix. Top crab and egg with crumbled goat cheese. Let set for 2 minutes. Remove from heat and transfer to oven. Bake for 12-14 mins until golden brown around the edges and a knife inserted in the center comes out clean. Serve.

Recipe notes:

*You can use frozen, thawed asparagus instead of fresh asparagus.

*Don't use crab from a can or imitation crab (also known as krab) for this. You can taste the difference, so make the investment in real crab meat.

*Since most fresh crab meat is sold by the pound, you'll have leftover crab meat. You can store it in its original container wrapped in a freezer bag in the freezer. Just take it out the night before to thaw in the fridge the next time you want crab!

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