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Crab Quiche

4 oz. gruyere cheese, shredded
One 9-inch pie shell, par-baked and pricked with a fork
1 lb. fresh white crabmeat, drained
2 scallions, minced
1 cup heavy cream
1/2 tsp. grated lemon zest
1/2 tsp. dry mustard
1/2 tsp. seafood seasoning, such as Old Bay
1/2 tsp. salt
Pinch ground mace
3 eggs, beaten

Preheat the oven to 350 degrees.
Sprinkle the cheese evenly over the bottom of the pie crust.
Top with the crab meat and sprinkle with the scallions.
Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl.
Pour the egg mixture into the pie crust.
Bake until the custard sets, about 40 minutes.
Let stand for 15 minutes before slicing.

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