JUMBO LUMP CRAB QUICHE

FUN MOM FACTS - Every Saturday mornings in summer my Mom would take me for a bike ride in the little kid seat on the back of her bike the entire length of the Ocean City Boardwalk to get me fresh doughnuts. Then she would take me home and do it all over again with my brother David… Best doughnuts ever!

JUMBO LUMP CRAB QUICHE

Jumbo Lump Crab Quiche

Preheat oven to 350.

- one 9” unbaked pie shell, lined along the bottom with Swiss cheese (5 or 6 slices)

- 2tbsp finely chopped red pepper

- 2tbsp celery (plus some tops)

- 4tbsp onion

Sauté with one pat of butter, some water and a little sherry. Cook until soft, adding water as needed. At the end, when it is dry, add a tsp or 2 of sherry. Mary Ellen uses Canal’s Fairbanks (medium dry with full body.)

- 1 egg plus 1 egg yolk, beaten

- 1 or 2 spritz of hot sauce

- 2 tsp Dijon mustard

- 2 tbsp Worcestershire sauce

- 2 or 3 tbsp flour

- 1 tsp sherry

- 1 tsp dried basil

- 1/4 tsp Old Bay (takes place of salt)

Mix these ingredients together and add celery and onion mixture from previous step.

In a small frying pan, sauté

- 3 pats of butter

- 1/2 clove of minced garlic (not too much real garlic)

- stir in 1/2 pound jumbo lump crab meat

Once done, add to the rest of the mixture.

Taste to see if you want to add anything. Don’t add more garlic - when it cooks you will be able to taste it more. 

Pour mixture into pie crust. 

Lastly, cover top of quiche with tomato slices (thinly sliced,) sprinkle with garlic powder and Parmesan cheese. 

Bake at 350 for 45 min. 

Makes one quiche.