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Winning Crab Quiche Recipe

Winning Crab Quiche Recipe

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 YIELD:6-8 servings


  • 1/2 cup mayonnaise
  • 2 tablespoons all-purpose flour
  • 2 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)


  • 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.

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.

Reviews for Winning Crab Quiche

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Reviewed Dec. 19, 2015

"I tried this recipe last night and it was fab. I did tweek it a little bit. I didn't use the parsley, but added frozen chopped spinach. I squeezed all the water out, and used a third of the box. I also used to taste, salt, pepper and garlic powder. I only had a can of refrigerated crab claw meat 16 oz, so I used the whole can. I can't wait to make this again. I will shield the crust next time, as it tried to get too brown. Great, great recipe. Bc"

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."

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."

Reviewed Apr. 15, 2009

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

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Wine Pairings

Light-Bodied White Wine

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