Dear Reader,
Claudia P. is the winner of the I Love Lucy Kitchen Towel with Chocolate Factory Scene Giveaway. If you would like a chance to be a book club winner, be sure to enter today’s drawing below.
I recently found this recipe I haven't made in years. Impressive, but not difficult to make. When I make them, I feel like I’m eating at a fancy restaurant. I use scallop pastry baking shells as the serving “dish,” or you can use a ramekin dish. If you or your guests don’t like crab, you can fill it with anything, your favorite quiche filling, chicken salad or something sweet.
You could win your own set of scallop pastry baking shells. Be sure to enter today’s giveaway, click here.
Crab Quiches
Makes 4 servings
1 can (6 oz.) crab meat drained or use fresh
1/2 cup carrot, shredded
1/2 cup finely shredded Monterey Jack cheese
2 T green onion, sliced
1 tsp all-purpose flour
1/4 tsp ground nutmeg
1/4 tsp salt
1/8 tsp pepper
4 scallop pastry baking shells, or you can use 4-inch ramekins
1/4 cup half-and-half
1 egg
Paprika for appearance and taste
In a small mixing bowl combine crab meat, carrot, cheese, onion, flour, nutmeg, salt and pepper. Spoon one-fourth of mixture into each scallop pastry shell. Arrange shells on a serving platter. Set aside.
In 1-cup measure, beat half-and-half and egg. Pour about 2 tablespoons egg mixture over each filled shell. Sprinkle with paprika. Cover with wax paper. Microwave at 50 percent (medium) for 8 to 10 1/2 minutes or until mixture is firm in center. Let stand, covered for five minutes before serving.
Thanks for reading with me. It’s so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
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