The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 8, 2008
Loved it... I put in fresh backfin crab meat instead of the fake stuff and I added about a tablespoon of Old Bay... FANTASTIC!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 24, 2008
Very easy and tasty quiche. I agree with reviewers who increased hot sauce and substituted Old Bay for the salt. I also used Jumbo Lump Blue Crab meat, Pricey but Soooo worth it.
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Home Town: Virginia Beach, Virginia, USA
Living In: Marietta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 10, 2008
Totally delicious. I went a little heavier with the spices including "onion powder" which is great in loads of food. But your method of cooking the crust was ***** excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 26, 2008
Amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 9, 2008
Made this last night for dinner and it was delicious!!! We too found it necessary to add 10-15 minutes to the cooking time and we substituted Old Bay Seasoning for the salt. We also lightly brushed the pie crust with egg white when we pre-baked it and the quiche came out golden brown and flaky....not soggy at all. Very good recipe overall and will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 29, 2008
This is a great recipe. I used real crab from snow crab legs. I bought about 1 1/2 lbs., of course, when picked it is only about 11 ounces, which was perfect. I also added sliced baby portabella mushrooms and sauteed them along with the onion in a little butter and added to the crab/cream mixture. It was out of this world!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 24, 2008
i gave this a 3 star only because it wasn't raved about in my house. I added grn pepper and onion(yellow and green) i also used 3 cans of real crab, cus it is what i had. Is was good but won't make it again.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 14, 2008
good recipe much better then the ones with mayo, doubled recipe used double cream, eggs, black pepper and cheese but used 2 14 oz packages of imitation crab 2tsp. tabasco sauce, added old bay blackened spice (1 tbsp.) left out salt.Used 8 green onions and topped with colby jack cheese for added flavor and color after turning oven off.
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Cooking Level: Expert

Home Town: Madison, South Dakota, USA
Living In: Brookings, South Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 9, 2008
Great tasting and easy! I added Old Bay Seasoning, used real lump crab and extra green onions. Personally, I found the crab just a little overwhelming and thought it needed more eggs but my husband (who's from Maryland) LOVED it! Excellent recipe for beginning quiche makers!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 26, 2008
This was a great recipe. I made it for an Easter brunch. I followed the recipe exactly with one exception, I used real crab meat. Everyone LOVED it. I had a bit of trouble with the quiche filling being too much for the depth of my pie crust. I even used a deep dish pie crust from the store. I would suggest placing the crust in a deep pie dish to avoid run over and then placing the quiche on a cookie sheet to prevent a messy oven. Otherwise, this recipe is definitely a keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 21, 2008
This is a great recipe. I did tweak it some. I used 3 green onions, 8 dashes of Tabasco, 1/2 cup each of swiss, sharp cheddar and monteray jack cheeses, as well as the 1/4 cup parmesan (used the good kind you grate yourself). Also added one more egg and a touch of nutmeg and thyme. Also took others advise and cooked it longer, maybe another 15 minutes. It was a huge hit at a brunch I attended and was devoured in no time. Thanks for putting it out there.
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Cooking Level: Intermediate

Living In: Watertown, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 26, 2008
I'm not the hugest fan of imitation crab, however, living overseas it isn't always available so.... instead of substituting real crab which is expensive anyway - I made this quiche as written (not an everyday occurence I might add! HA!) The only I did change which is standard for me is that I am unable to get a premade crust here and just can't seem to make a decent crust (I vow to learn someday) so.... I always just add 1/4 flour to any quiche recipe and *voila*...it makes a CRUSTLESS QUICHE! Super simple and always fabulous! If I could have I would have substituted the crabmeat, but even without the real stuff my 5 year old son was requesting THIRDS! ***** I also sliced the imitation crab thinly so the whole texture of it didn't bother me as much***
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA
Living In: Dhahran, Ash Sharqiyah, Saudi Arabia

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 23, 2008
I liked it, but I love crab. Soooo, if you're not a huge fan of crab, you might overdose on it:) Oh plus, I used the fake crab (the stick looking kind) and I'm willing to bed the "meatier" version probably mixes a LOT better. Thanks for this recipe!
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Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 21, 2008
Great recipe! This is great for a brunch or a Bridal/Baby Shower. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 16, 2008
This is delicious, and so easy to prepare, that it's almost sinful! I didn't change a thing in the recipe. It is one of our favorites! I keep ingredients on hand so anytime I need an easy-to-prepare recipe, this is one I can always count on. The cooking time is fine, if you use a convection oven, but takes a little longer in a conventional oven.
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Cooking Level: Expert

Home Town: Leslie, Michigan, USA
Living In: Okemos, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 26, 2007
After viewing all the comments I made a very few adjustments. I used the 2 pkgs. of "Chicken of the Sea" crab. I haven't been pleased with our crab here--being so far inland. This is a great product and gives you the delicate crab flavor and no fishy taste. I also used 1 tsp. of Old Bay seasoning, 6 dashes of hot sauce and three chopped green onions. Now, the clincher. I went out on a BIG limb and decided to go for a cup of Fat Free Half N Half instead of the cream. It was nice and creamy and tasted wonderful! My big lesson was not to be afraid of using it. I was a little nervous about that step. On Christmas Eve I made three different quiches--a Lorraine, Crab and Broccoli. I put them all in the oven for 45 minutes and then let them sit inside until we got back from church. Wonderful with fruit salad. I was very happy with this recipe and the technique of cooking. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 14, 2007
This recipe was excellent. I used fresh crab instead of imitation and it was gone in no time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 28, 2007
Always go for the "Dungeness" crab, even out of a can it made your recipe sparkle!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 12, 2007
Added double tabasco and 1 tsp Old Bay. Used Colby Jack cheese. Followed cooking instructions and this came out perfectly. Made crustless. MM-good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 20, 2007
I made this quiche tonight and loved it! I used two Chicken Of the Sea packets of crab, rather than imitation crab. Fantastic crab flavor. I didn't have a green onion on hand, so I was pretty heavy handed with the Tabasco (we love hot and spicey) and sprinkled a little garlic powder. We live at 4500', and had to add some cooking time. I'll try 35 minutes at 350F, then let it stand 35 minutes next time. t was fantastic!! Looking forward to many more quiches based on this recipe.
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