Monday, August 30, 2010

Crab Quiche (Wilmington, NC Jr. League)

1 unbaked 10-inch deep-dish pie shell
2 cups drained, flaked backfin crabmeat
1/2 cup thinly sliced green onions with white tops
1/2 cup evaporated milk
2 tablespoons flour
3 eggs, beaten
1/2 cup good quality mayonnaise (I used Duke's)
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
pinch nutmeg
8 ounces shredded Swiss cheese

Prick the bottom and sides of empty pie shell with a fork; bake at 450 degrees for 8 minutes or until lightly brown. Remove from oven and cool. Reduce oven to 350 degrees. Combine crab and green onions in small bowl and reserve. Mix evaporated milk and flour in a large bowl and stir until smooth. Beat in eggs. Add mayonnaise, dry mustard, nutmeg, and Worcestershire sauce and beat for a few seconds. Stir in crab mixture and then cheese, mixing well. (Mixture will be quite thick.) Pour filling into pre-baked pie shell; place on a baking sheet and into oven for 45 minutes or until firm. (If necessary, cover with foil to ensure center is set and crust doesn't get too brown.) Yields 6-8 servings.

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