CURRIED CRAB WITH COCONUT AND CHILI
Steps:
- Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
- Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
- To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
- Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
- Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.
CRAB AND BACON QUICHE
Load a gorgeous custard with fontina cheese, bacon and crabmeat for a delectable quiche.
Provided by Food Network Kitchen
Time 2h
Yield 6-8
Number Of Ingredients 8
Steps:
- Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Combine the fontina, crabmeat and bacon in a medium bowl and sprinkle the mixture into the crust in an even layer.
- Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the parsley.
- Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
CRAB QUICHE
My husband loves quiche and he asked me if I could try to make him one. I decided to try a crab quiche, and it was gone in one sitting. You won't be disappointed!
Provided by JIMZGRL
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
- In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
- Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 16.9 g, Cholesterol 154.1 mg, Fat 26.1 g, Fiber 0.5 g, Protein 11.4 g, SaturatedFat 13.2 g, Sodium 691 mg, Sugar 3.1 g
QUICK, EASY & TASTY CURRIED CRAB
This is so easy - I used Thai Kitchen red curyy paste and flaked articicial crab. Use your own favorites. If you want more sauce just add more chicken stock and curry paste. This recipe is only medium hot but for some this will be HOT. Adjust your curry to your liking - start off with 2 tsp and keep adding.. Serve over rice or noodles. If you make more sauce thicken witn 1 tbsp of corn starch.
Provided by Bergy
Categories Lunch/Snacks
Time 22m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Spray a pot with Pam.
- Add garlic & onions, cook over medium heat until onion is lightly browned (apprx 5 minutes).
- Pour in the stock.
- Stir in curry paste, simmer for 5 minutes.
- Add crab and heat for apprx 2minutes. Give it astir or two.
- Serve over rice.
Nutrition Facts : Calories 166.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 24.4, Sodium 1040.3, Carbohydrate 20.8, Fiber 0.9, Sugar 3.5, Protein 15.9
CRAB QUICHE WITH HOLLANDAISE
I discovered this quiche at a diner during a motorcycle road trip with my husband. It was so amazing, I worked to duplicate it back home. Our family loves the results. -Amy Knight, Lake Linden, Michigan
Provided by Taste of Home
Time 1h
Yield 6 servings (2/3 cup sauce).
Number Of Ingredients 17
Steps:
- Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack., In a small bowl, combine the crab, cheese, vegetable blend and onion; transfer to crust. In another bowl, whisk the eggs, milk, salt, pepper, seafood seasoning and pepper sauce. Pour over crab mixture., Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 5 minutes before cutting., In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Serve immediately with quiche.
Nutrition Facts : Calories 511 calories, Fat 38g fat (21g saturated fat), Cholesterol 310mg cholesterol, Sodium 754mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 0 fiber), Protein 19g protein.
CURRIED QUICHE
This is a very tasty quiche that I put together for a tea-time spread. We had samosas, Indian sweets, and this- it was a huge hit- and very simple. A great last minute addition to any menu.
Provided by MrsMM
Categories Savory Pies
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Beat eggs and milk thoroughly in a bowl.
- Stir in onions, tomato, chillies.
- Stir in curry powder and black pepper.
- Add salt according to your tastes.
- Pour mixture into pie crust.
- Bake 50 minutes at 350.
- *Note: About 40 mins into cooking when the quiche has set, arrange tomatoes on top as garnish. Complete cooking time.
Nutrition Facts : Calories 277.3, Fat 16.6, SaturatedFat 3.8, Cholesterol 215.8, Sodium 293.2, Carbohydrate 22.5, Fiber 1.4, Sugar 4.3, Protein 9.5
CRAB AND CHEDDAR QUICHE
Easy crab quiche. Great for any meal or occasion.
Provided by Shelley
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
- Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
- Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.7 g, Cholesterol 104.2 mg, Fat 25.7 g, Fiber 1.1 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 452.6 mg, Sugar 1.1 g
BUTTERY CRAB QUICHE
Steps:
- Bake unpricked pastry shell at 425° for 5 minutes. Meanwhile, in a bowl, combine the flour, eggs, milk, salt, pepper and nutmeg until smooth. Add the crab, mushrooms and cheeses. Pour into pastry shell., Bake at 350° for 35 minutes. Top with onions. Bake 10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 277 calories, Fat 16g fat (7g saturated fat), Cholesterol 147mg cholesterol, Sodium 506mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
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