Crab Quiche I Recipe -
Crab Quiche I Recipe
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Crab Quiche I

Recipe by  

"This is an easy seafood quiche. A wonderful brunch recipe, or can also be a good main course for a light dinner."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
  3. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2004

Super recipe! I used no crust and made the following basic changes: 2 6 oz. cans crabmeat, no mayo - used light & plain yogurt instead, egg substitute in place of 3 eggs, pre-shredded light swiss cheese, added 1 tsp. old bay seasoning, 1 tsp. garlic powder, dash of salt & pepper, & 1 tsp. hot sauce. It was wonderful! I have also doubled the recipe, using no crust & baked it in an 11x7 Pyrex dish for approx. 70-75 minutes. Cut into squares & served many at a brunch! This recipe freezes so well, too!

Most Helpful Critical Review
Dec 02, 2008

This is more like a souffle than a quiche. The mayo makes it quite greasy. Milk is not used in quiche. Perhaps this would be better by using half and half or cream and not putting in the mayo. Increase the amount of liquid to compensate for not having the mayo. Don't be tempted to use canned crab. Canned crab tastes nothing like fresh crab. Quiche is meant to be mild tasting. It's French and they don't use hot sauce, etc.

Nov 27, 2008

I've been using this recipe for over 20 years and have made it many dozens of times; I think I first got it from Southern Living. It tastes great, but it's a bit finicky, and sometimes I have a hard time getting it to set up properly. It does seem to help using three eggs instead of two. DO NOT use low-fat mayo or it will never set up. I've made it with different cheeses and with other meats or veggies in lieu of crab; it's very versatile and tasty with all the variations. But make sure it's well browned on top, and test it with a knife to make sure it's set before you take it out of the oven.

Apr 07, 2003

After reading other reviews I used: 2 6oz cans crab meat, drained; 3 eggs instead of two; and added: teaspoon hot sauce; 2 garlic cloves; a bit less than a cup sharp cheddar cheese, grated; and baked for one hour 15 minutes. YUM!!! I baked it all in a deep dish 9" pie shell which was the perfect size. No need to get picky about measuring. I just approximated everything and it was perfect. Great recipe.

Aug 28, 2005

Great recipe! I used 2 cups of lump crabmeat, 3 eggs, added the tabasco (1/2 t), Old Bay (1 tsp), and sauteed the green onions with red & green peppers. It was so easy and a big hit. This is a keeper!

Sep 03, 2005

This is an excellent dish: I would recommend the addition of an extra egg, cheddar instead of swiss, Old Bay seasoning, and dash of tobasco.- just to kick it up a little

Nov 19, 2004

This was a very good quiche! Like others, I used two cans of crab meat, and added an extra egg, 2 cloves of garlic, salt, pepper, and seafood seasoning and omitted the crust. Halfway through baking, I also added enough extra swiss cheese to cover the top of the casserole. This created a cheesy "crust" for the top of the quiche. Great for low carb dieters!

Aug 22, 2003

This was delicious as a crustless quiche. I just poured the filling into 4 greased individual casserole dishes. Easy and so good!


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  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 308 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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