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Winning Crab Quiche Recipe
Winning Crab Quiche Recipe photo by Taste of Home

Winning Crab Quiche Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 6-8 servings

Ingredients

  • 1/2 cup mayonnaise
  • 2 tablespoons all-purpose flour
  • 2 Eggland's Best Eggs, beaten
  • 1/2 cup milk
  • 2 cans (6 ounces each) flaked crabmeat, drained
  • 1/3 cup chopped green onions
  • 1 tablespoon minced fresh parsley
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1 unbaked pastry shell (9 inches)

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.

Directions

  1. In a large bowl, combine the mayonnaise, flour, eggs and milk. Stir in the crab, onion, parsley and cheese. Spoon into the pastry shell.
  2. Bake at 350° for 1 hour or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
Originally published as Crab Quiche in Country April/May 1992, p47

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Winning Crab Quiche

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Oct. 18, 2010

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.

MY REVIEW
Reviewed Apr. 17, 2010

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.

MY REVIEW
Reviewed Apr. 15, 2009

Was not edible. Turned out to be a soggy mess. Very disappointing.

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