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Crab Quiche

4 oz. gruyere cheese, shredded
9-inch pie shell, par-baked and pricked with fork
1 lb. fresh white crabmeat, drained
2 scallions, minced
1 cup heavy cream
½ tsp. lemon zest
½ tsp. dry mustard
½ tsp. Old Bay Seasoning
½ tsp. salt
Pinch ground mace
3 egg, beaten

Preheat oven to 350 degrees.
Sprinkle the cheese evenly over bottom of the par-baked 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.
Serves 6.

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