How is it Friday already?! I meant to have this recipe to you earlier in the week, but then life happened. You know how it goes … Anyway, as you’ve probably gathered, I’m married to quite the fisherman/crabber/shrimper. He is constantly filling our freezer with a bounty of delicious seafood, and it’s up to me to figure out what we’re going to do with it. Not that I’m complaining.
Of everything Morgan typically catches, dungeness crab is my absolute favorite. Most of our crab-loving friends think any freshly caught crab should be eaten purely by itself, fresh out of the pot, on the beach. I will confess, however, that I actually prefer my crab in things. To channel my inner Bubba Blue, well, there’s crab quiche, crabaroni and cheese, crab and artichoke dip, crab toasts, crab louie, crab cocktail, crab cakes, crab croquettes … I could go on for days. The favorite (and easiest) dish at our house is crab quiche. This recipe is super simple and always a crowd pleaser. It also works well as mini quiche (just use a mini muffin tin) for a delicious appetizer.
Sure, you can make your own crust, but I really don’t mind store-bought crust. I am picky about brand, though. I only buy Marie Callender’s frozen 16 oz. deep-dish pie shells. There’s a big difference when you stray — and not in a good way. If you make mini quiche with this recipe, here’s a little tip: use an oversized wine glass to cut circles for each individual crust. They are the perfect size!
Dungeness Crab Quiche
- 1/2 cup mayonnaise
- 2 tablespoons all-purpose flour
- 3 eggs, beaten
- 1/2 cup milk
- 1 1/2 to 2 cups lump crab meat (I don’t really measure. We just use the meat of two average-sized crab.)
- 1 cup shredded pepper jack cheese
- 1 bunch chopped green onions
- 2 tsp. garlic powder
- 1 tsp. seasoning salt
- 1 tsp. ground cayenne pepper
- 1 Marie Callender’s frozen 16 oz. deep-dish pie shell
- Preheat oven to 350F.
- In a medium bowl, beat together eggs, mayonnaise, flour, garlic powder, seasoning salt, cayenne, and milk until thoroughly blended. Fold in crab, cheese, and onion. Spread into pie shell.
Bake for about one hour, or until a knife inserted in the center comes out clean and the top is well browned. Enjoy!