Wednesday, April 14, 2010

RECIPE - Aratu Frittata (Fritada de Aratu)

If you've read the previous two posts, you'll know that it's unlikely that you'll find aratu (a small fresh water crab) in your local fish market. This is a traditional recipe, however, for this very traditional food. It can also be made with any other type of fresh, picked-over crab meat.
RECIPE - Aratu Frittata (Fritada de Aratu)
Serves 3

1/2 pound (250 gr.) fresh aratu or other crab meat, picked over and cleaned
Juice of one lime
3 Tbsp. extra-virgin olive oil
2 medium onions, chopped
2 cloves garlic, chopped
1 medium red bell pepper, seeded and chopped
Chopped cilantro to taste
salt to taste
3 large free-range eggs, separated
2 Tbsp. white all-purpose flour
1 cup pitted green olives, chopped
In a medium bowl, place the crab meat, and then pour the lime juice over, mixing well. Drain the crab meat, and then add to a heavy oven-proof frying pan along with the olive oil, onion and garlic. Fry until onion and garlic are transparent, but not browned. Add the red pepper, the cilantro and salt. Continue to cook until all liquid evaporates. Remove from heat, and reserve in pan.

 In a small bowl beat the egg white until fluffy and light. Add the yolks and flour and mix lightly but well.

Off heat, add half the egg mixture to the crab meat in the pan, mixing it in well. Sprinkle olives on top, and then pour the other half of the egg mixture on top. Put in preheated 400F oven (200C) for 5 minutes, or until eggs are cooked and top of frittata is lightly browned. Serve immediately from pan.

Recipe translated and adapted from Cozinha Regional Brasileira by Abril Editora

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