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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

Ingredients

  • 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)

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.

Nutritional Facts

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

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MY REVIEW
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"

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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Wine Pairings

Light-Bodied White Wine

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