What happens when crab meat is literally cheaper than a sufficient amount of fish fillets to feed the family?
Besides being quite surprised at the rising cost of seafood – even tilapia and catfish fillets – I still had to come up with an alternative to what was going to be a typical “fish and chips” dinner.
Quick…what do you do with crab meat? How do you stretch an 8 ounce container of lump crab to feed 4?
Crab Louis is a summer favorite of the adults but not the kiddies. What about crab cakes? (nah…not today).
I decided on crab quiche with side salad of asparagus with a lemon vinaigrette.
Found out that one dinner guest did not like asparagus so we quickly assembled a green salad with tomato wedges and cucumber coins – with the same vinaigrette dressing.
The quiche was quick to prepare.
Roll out the pie dough in a standard size pie plate. Sprinkle enough crab meat to cover the bottom. Sprinkle with cheddar and the chopped spring onions. Slowly pour the egg mixture over the crab, cheese and onions.
Bake at 375 degrees for about 30 minutes until the eggs are set and the top of the quiche is golden brown.
Notice the sloppy pie edge crimping? I was in such a hurry that I rolled out the pie-crust in a deep dish ceramic pie dish. There was barely enough dough go up the edges of the dish and nearly none to crimp!
You could sprinkle extra cheddar and Old Bay® seasoning on the top before serving…even a dollop of sour cream.
Be sure to adjust seasonings to taste. The egg mixture is bland and so is the crab. I found that sea salt and a little more Old Bay® (not the low sodium kind) than originally called for did the trick…especially when sprinkled over the cooked quiche.
There’s a fabulous Seafood Quiche recipe made with leftovers in new Legal Sea Foods cookbook.
1 Cook, 2 Countries & A Taste For World Cuisines: A La Mode De Chez Nous – Cuisine d’Hier Et d’Aujourd’hui! For the love of home style cooking and great food. Memories are made of this!
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