Crab, camembert and fusilli frittata

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


90 g (3 1/4 oz/1 cup) fusilli

1 tablespoon olive oil

1 very small red onion, finely chopped

1 large roma (plum) tomato, roughly chopped

60 g (2 1/4 oz) semi-dried (sun-blushed) tomatoes, roughly chopped

2 tablespoons finely chopped coriander (cilantro) leaves

150 g (5 1/2 oz/2/3 cup) cooked fresh or tinned crabmeat

150 g (5 1/2 oz) camembert cheese, rind removed, cut into small pieces

6 eggs, plus 2 egg yolks


1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and set aside to cool a little.

2. Meanwhile, heat half the oil in a small frying pan over low heat, add the onion and cook for 4-5 minutes, or until softened but not browned. Transfer to a bowl and add the roma tomato, semi-dried tomato and coriander. Squeeze out any excess moisture from the crabmeat and add to the bowl. Add half the cheese and the cooled pasta. Mix well. Beat together the 6 eggs and the 2 extra yolks, then stir into the frittata mixture. Season with salt and pepper.

3. Heat the remaining oil in the frying pan, pour in the frittata mixture and cook over low heat for 25 minutes. Preheat the grill (broiler) to low. Scatter the remaining camembert over the frittata before placing it under the grill for 10-15 minutes, or until cooked and golden brown on top. Remove from the grill and leave for 5 minutes. Cut into slices to serve.