*  Exported from  MasterCook II  *
                  Baked Crab, Pepper And Spinach Frittata
 Recipe By     : COOKING RIGHT SHOW #CR9746
 Serving Size  : 1    Preparation Time :0:20
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Cup           Onion -- minced
    2      Teaspoons     Garlic -- minced
    2      Tablespoons   Olive Oil
    1      Lb            Fresh Spinach (1 Lg.Bunch) -- wash, stems removed
                         Salt And Freshly Ground Pepper
                         Freshly Grated Nutmeg
    2      Medium        Red Bell Peppers
    1      Tablespoon    Butter -- softened
    6                    Large Eggs
    1      tbsp          Minced Fresh Herbs
      2/3  c             Asiago Or Parmesan Cheese -- coarsely grated
    8      oz            Dungeness Crab Meat -- well picked over
 Saute the onion and garlic in olive oil over moderate heat until soft but
 not brown. While onions are cooking, blanch the spinach in lightly salted
 boiling water for a few seconds until wilted. Drain and immediately plunge
 into ice water to stop the cooking and set the color. Drain again and
 gently squeeze as much of the moisture as possible out of the spinach with
 a clean tea towel. Coarsely chop spinach and combine with onion mixture.
 Season with salt, pepper and nutmeg.
 Over an open flame or under a broiler, char peppers on all sides. Remove
 and cover loosely with plastic for a few minutes to sweat and then scrape
 off charred skin with the point of a knife. Remove and discard seeds and
 stems and cut peppers into long thick slices.
 Lightly butter or oil a small terrine or loaf pan (8x4x2 1/2 inches) and
 line the bottom with buttered waxed paper or parchment.
 Beat the eggs briefly together with the herbs and season with salt and
 pepper. Layer one third of spinach mixture on bottom of pan. Top with 1/3
 of roasted red pepper, 1/3 of the cheese and 1/3 of the crab. Pour about a
 third of the egg mixture over and gently tap pan and poke mixture to evenly
 distribute eggs. Continue layering in this way.
 Place terrine in a larger baking pan and pour enough hot tap water to come
 at least 2/3 of the way up the sides of the terrine. Place in a preheated
 325 degree oven, cover with parchment or foil and bake in a preheated 325
 degree oven until eggs are just set. Remove from water bath and let sit
 15-20 minutes before unmolding if serving warm.
 Yield: 6 servings
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