Lynn wrote an article on extracting crab meat in the August issue of Queensland Fishing Monthly last year. This month, she follows on with another recipe using crab meat. It’s still the hot crabbing season right now, so there’s time to catch and cook up a feed. The wonderful seafood flavour of crab is very apparent in this creamy, cheesy, savoury quiche. The crab quiche can be served hot, cold or at room temperature for a delicious lunch or light dinner.
Here’s a handy hint: you can also use small segments of bay prawns in this recipe. These can be combined with the crab meat. In order to maintain the right ratio of ingredients, just keep the seafood meat total to around 500g.
Instead of using a single family-sized pie dish, you could use a muffin tray or single serve pie dishes to make individual quiches. You will need to adjust the time for baking to suit. To get started with this fun recipe, preheat the oven to 375°F or 190°C.Reads: 938