Crab Mushroom Quiche

16 oz All Natural Backfin, Special or Claw crabmeat
2 tbs butter or margarine
1 1/2 cup fresh mushrooms
4 eggs, well beaten
1 cup half-and-half cream
1/3 cup minced onion
1 tsp salt
1/8 tsp cayenne pepper
2 cup freshly grated mozzarella cheese
2 unbaked pie shells
2 tbs chopped fresh parsley
Drain and flake crabmeat. Remove any shell. Melt butter in small saucepan over medium heat. Saute mushrooms until tender. Drain mushrooms. In a medium bowl combine eggs, half-and-half, onion, salt and cayenne Blend until smooth. Place crabmeat, mushrooms and cheese over bottom of shells Pour in egg mixture and sprinkle with parsley. Bake in a pre-heated 425F oven for 15 minutes. Reduce heat to 300F and bake 30 minutes or until a knife inserted into center of quiche comes out clean. Let stand 15 minutes before serving.
*Recipe submitted by the North Carolina State University Seafood Lab

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