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Crabmeat is very plentiful here in Maryland, and this dish is one of my favorite ways to eat it. My sister-in-law Darlene gave me this recipe, and that simple gesture helped make me feel part of the family.
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 piece) equals 379 calories, 27 g fat (10 g saturated fat), 109 mg cholesterol, 340 mg sodium, 17 g carbohydrate, trace fiber, 15 g protein.
Originally published as Crab Quiche in Country April/May 1992, p47
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Oct. 18, 2010 by grammadebby
Tried this for the first time tonight. Loved it. I used imitation crab meat. It got a little too brown, but was delicious anyway. Next time I might shield it for the last 15 mins with foil.
Reviewed on Apr. 17, 2010 by rjstrange
Very yummy quiche! My husband is not a quiche fan, but he loved this one and almost ate half the pie. I used imitation crab meat, dried parsley, and what ever cheese I had on hand. It still turned out delicious. Glad I made it.
Reviewed on Apr. 15, 2009 by Margie63
Was not edible. Turned out to be a soggy mess. Very disappointing.
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