Very tasty dish, easy to make and quite economical too. I used grated Edam cheese and red onion. Thanks for posting.
I was apprehensive about this, but it was very yummy! I sauteed the onions in 1/4 tsp. of butter before I put them in the crab mixture. I also added a little Old Bay and some cayenne for some kick. It turned out great and I will definitely make it again.
I altered the recipe slightly. I used green onions because I had some I needed to use and added a cup of thawed chopped spinach because my family doesn't believe it's a quiche without spinach. :o). Also, since I added in the spinach I threw in another egg.
The only change I'd like to try in the future would be to add a pinch of old bay seasoning to the crab mixture.
All in all, it's a wonderful weeknight meal when served with a salad on the side.
Hi there. WOW what a quiche.I made this exactly as recipe stated but with real crab meat (aussie mud crabs). My fussy hubby went back for thirds. A definite keeper
This was amazing. First made it to recipe which was yummy and second, did as others had suggested and sautéed the onions first and added some hot sauce. Was equally yummy...such a versatile recipe. Will definitely make again!!
I lightly sauteed both the crab and the onion (added a little minced garlic) in butter and sprinkled it with about a TBL of Old Bay before assembly. Also added some cooked chopped spinach. Used a cheddar/Monterey jack/colby cheese blend that I had on hand. We like the crustless quiche but would probably be good in a pastry shell.
I am on Atkins and I made this with heavy cream on the first go-round, which worked fine. Today I substituted 2 cans of salmon and used light cream and it was even better. Easy, cheap to make and great flavor.
I made this just last week and it was okay hot but it was in our opinion absolutely fabulous when it was cold! Will never eat it hot again!
I cheated and used a pie crust, regular evaporated milk, and whole fresh eggs. Oh BABY, was it good! Thanks for a fantastic recipe we'll be enjoying again and again!
Pretty good, but the texture of the imitation crab was still weird. Maybe doing something to soften it before chopping might help. Also, this recipe would strongly benefit from a crust.