vacation crabmeat quiche-kimberly schlapman

How To Make vacation crabmeat quiche-kimberly schlapman

• Step 1
  1. Preheat the oven to 350°F. 2. Whisk the eggs lightly in a large bowl. Whisk in the mayonnaise, flour, milk, salt, and black pepper. Stir in the bell pepper, crabmeat, onion, and bacon. 3. Prick the pie shell 5 times. Sprinkle the grated Cheddar over the bottom of the crust. Pour the egg mixture on top of the cheese. Bake until the crust is golden brown, 40 to 45 minutes.
• Step 2
  SOUTHERN SIMPLE: Crabmeat is sold “fresh,” pasteurized, frozen, and canned. “Fresh” crabmeat is lightly cooked to release the meat from the shell. Pasteurized crabmeat goes through an additional cooking process to extend the shelf life. Frozen crabmeat has been cooked to remove it from the shell, then flash frozen. Canned crabmeat has been cooked and processed more than all the other choices. Blue crab is graded and sold according to the size of the chunks of meat. Jumbo lump crabmeat is the priciest, and I’d save that for a crab cocktail. For this recipe, look for crabmeat labeled backfin or lump. Backfin comes from the rear fin area and contains some large pieces of meat mixed with broken or smaller lumps. Be sure to carefully inspect crabmeat for any bits of shell or cartilage that may have been missed by the pickers before you add it to the recipe.
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