---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Baked Crab, Pepper And Spinach Frittata
  Categories: New, Text, Import
       Yield: 1 servings
  
  
         1 c  Onion -- minced
         2 ts Garlic -- minced
         2 TB Olive Oil
         1 Lb Fresh Spinach (1 Lg.Bunch)
   :          wash, stems removed
   :          Salt And Freshly Ground
   :          Pepper
   :          Freshly Grated Nutmeg
         2 md Red Bell Peppers
         1 TB Butter -- softened
         6 lg Eggs
         1 TB 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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   NOTES : Show: 10/24
   
   *chives, tarragon, dill or a combination.
   
   Recipe By     : COOKING RIGHT SHOW #CR9746 From: Bill
   Spalding <billspa@icanect.Ne
  
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