Feeling Crabby
Apr. 30th, 2018 08:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Crab Quiche.
1 cup crabmeat, fresh or canned
1 Tbsp chopped celery
1 Tbsp chopped onion
2 Tbsp chopped parsley
2 Tbsp sherry
one 9" pie crust
4 eggses, lightly beaten
1 cup milk
1/2 cup cream
1/4 tsp each nutmeg, salt, and white pepper
Combine the crab, celery, onion, parsley, and sherry. Refrigerate for one hour.
Heat the oven to 450. Line a 9" pie plate with the pastry and bake for five minutes. Sprinkle the base of the pie crust with the crab mixture. Combine the rest; pour over the crab. Bake 15 minutes, reduce heat to 350, and bake 10-15 minutes longer until set. Serve hot.
What worked: It was tasty enough. No soggy bottom.
What didn't: Eh, not thrilling. The bottom wasn't crispy, either.
Will I make it again? Probably not.
1 cup crabmeat, fresh or canned
1 Tbsp chopped celery
1 Tbsp chopped onion
2 Tbsp chopped parsley
2 Tbsp sherry
one 9" pie crust
4 eggses, lightly beaten
1 cup milk
1/2 cup cream
1/4 tsp each nutmeg, salt, and white pepper
Combine the crab, celery, onion, parsley, and sherry. Refrigerate for one hour.
Heat the oven to 450. Line a 9" pie plate with the pastry and bake for five minutes. Sprinkle the base of the pie crust with the crab mixture. Combine the rest; pour over the crab. Bake 15 minutes, reduce heat to 350, and bake 10-15 minutes longer until set. Serve hot.
What worked: It was tasty enough. No soggy bottom.
What didn't: Eh, not thrilling. The bottom wasn't crispy, either.
Will I make it again? Probably not.
