Winning Crab Quiche Recipe
- 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.
1 piece: 379 calories, 27g fat (10g saturated fat), 109mg cholesterol, 340mg sodium, 17g carbohydrate (3g sugars, trace fiber), 15g protein
Reviews for Winning Crab Quiche
"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"
"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."
"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."
"Was not edible. Turned out to be a soggy mess. Very disappointing."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.