Seafood Frittata from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• 4 tablespoons olive oil
• ⅓–½ cup finely crushed soda cracker crumbs (such as Saltines) or best-quality fine dry bread crumbs from good French bread or Italian bread (no substitutes)
• 5 large eggs, separated
• 15 mint sprigs (½ small bunch), leaves only
• 15 cilantro sprigs (½ bunch), leaves only
• 6–8 oregano sprigs, leaves only
• 2 large or 4–5 medium-sized ripe tomatoes (about 1 pound), peeled and seeded
• 1 pound lump crabmeat, picked over to remove bits of shell or cartilage
• 15 Italian parsley sprigs (½ small bunch), leaves only
• 2 jalapeño chiles, stemmed and seeded
• 8 cups water
• 1 pound shrimp (any size), in the shell
• ½ pound cleaned squid, cut into ¼-inch dice (about 1 cup)
• 3 small white onions, 1 unpeeled
• 2 garlic cloves, unpeeled
• 5 bay leaves
• 1½–2 teaspoons salt, or to taste