I have a personal chef client who eats mostly vegetarian but also enjoys crustaceans like lobster, shrimp and crab. We have done the lobster (with homemade lemon butter) and I have a made her a few great shrimp recipes (Brazilian Shrimp Stew, Garlic Shrimp, Basil & Cilantro Pesto Shrimp with Sweet Potato Noodles) so now it is time for something new.
I set out on a mission to find a gluten-free crab recipe. It didn’t take long to find out that Crustless Crab Quiche was actually a thing but the recipe I found recommended evaporated milk and imitation crab…the original author actually said that “real crab” wouldn’t work….and I thought…why?
Well, I am here to tell you that it sure as shrimp does! And it tastes fantastic. You could certainly use the Imitation crab (pollock) if you want to though.
Crab is a good source of selenium, zinc and B vitamins and all grocery store crab is caught wild. I was also impressed to see that the eight ounces I needed for my recipe was only ten dollars (canadian). I realize that that is not inexpensive but considering that a lot of the protein in this recipe comes from the eggs I am willing to call it even because the eggs are inexpensive.
The crab was available in a little container, with the meat already shelled from the claws…so I had no messy work to do at all! I found it at Superstore in the seafood department.
I cannot tell you how quick and easy this Crustless Crab Quiche recipe is. Please let me know what you think!
Crustless Crab Quiche
- 8 ounces real crab meat
- 2 small red onions, chopped finely
- 2 cups grated raw cheddar cheese
- 2 cups organic 1/2 & 1/2 or full fat whipping cream
- 8 eggs
- 1/2 teaspoon mustard powder
- 1/2 teaspoon sea salt
- Preheat oven to 400ºF.
- Mix crab meat, onions and cheese in a bowl.
- Divide evenly and press mixture into two 9 inch pie plates.
- Whisk cream, eggs, mustard powder, salt and pepper in a bowl. Pour over top of crab mixture (divide evenly).
- Bake quiches for 30 minutes or until they are no longer jiggly in the center. They puff up a bit and brown on the top. If they are browning too much, cover with aluminum foil.
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