| This is a great recipe for shucked dungeness crab meat or any leftover king crab meat. The Crab Quiche blends the flavor of the crab into a perfect lunch or dinner starter course.
Ingredients:
1-lb Wild Ocean Seafood Dungeness Crab, thawed if frozen, save some larger leg pieces for presentation
4 large eggs
2 cups heavy cream
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon Tom Douglas Crab Cake Mix or Seafood Rub seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 oz coarsely grated Monterey Jack cheese (1/2 cup)
2 oz coarsely grated Swiss cheese (1/2 cup)
1 Pre-baked Pie Crust
Prep Time: (15 Minutes)
Preheat oven to 375 degrees.
Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg.
Stir in cheeses and crabmeat.
Pour into pre-baked crust and place in oven.
Cooking Time: (40-50 Minutes)
Bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes.
Cool in pie plate on rack for 15 minutes.
Plating:
Cut Quiche into pie shaped portions
Serve with a reserved large piece of crab meat on top and a full strand of chives.
Enjoy! |
