CRABMEAT AND HERB FRITTATA

Ingredients:

4 ounces Louisiana jumbo lump crabmeat
4 eggs cracked and beaten
1 Tbsp. freshly chopped tarragon
1 Tbsp. freshly chopped dill
1 Tbsp. freshly chopped chives
1 Tbsp. freshly chopped basil
1 Tbsp. freshly chopped parsley
1 small shallot diced
2 ounces Extra virgin olive oil
1 Tbsp. butter
salt and pepper to taste

Chef: Anthony J. Spizale, Omni Royal Orleans

In a mixing bowl, whip together eggs and herbs and season with salt and pepper. Heat oil and butter in a non-stick saute pan. Add crabmeat and diced shallot and saute for 2 minutes. Add egg mixture and cook slowly for 3 to 5 minutes, until eggs set on bottom. Carefully flip over and continue to cook for 2 to 3 minutes. Place Frittata on a large dinner plate. Garnish with shaved Parmigiano-Reggiano and crispy Prosciutto. Serve the Frittata with a salad of herbs lightly dressed in olive oil and lemon juice.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".

Wines recommended for this dish are a 1999 IL Cuore Rosso Classico and a 2001 Dry Creek Vineyard Fume Blanc Sonoma.