Reviewed: May 15, 2012

Not a big fan...something about the warm crab didn't appeal to me. My boyfriend rated it a 3. will not make this again.

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Reviewed: Mar. 30, 2012

My rating scale (cause number of stars is subjective): 1-Didn't like it, 2-It's okay, 3-Liked it, 4-Loved it, 5-Can't get enough of it. I was a little skeptical of this one but so glad I tried it anyway! I did use less mayo (1/4 cup) and added an egg in an attempt to lower the fat. My hubby gave it that funny look (like he's trying to say 'what the heck did you make now') but he ate 3 pieces and wanted to take the rest for dinner at work. Next time I will add some spinach as other reviewers suggested.

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Citybyrd

Cooking Level: Intermediate

Home Town: Cambridge, Ontario, Canada

Living In: Kitchener, Ontario, Canada

Reviewed: Mar. 6, 2012

Delicious! I used 2 cans of backfin crabmeat (8 oz total), 3 eggs and omitted the crust. Served with a big green salad. I'm adding this to my rotation of family favorites!

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Gucci Girl

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Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: Feb. 1, 2012

Very delish! My husband loved it! I didnt have any pie crust so I left that out. I added an extra egg like another review said. Will definitely make again!

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Mrs. Boyer

Cooking Level: Intermediate

Home Town: Valley Park, Missouri, USA

Living In: Imperial, Missouri, USA

Reviewed: Jan. 31, 2012

Excellent!

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Barbara

Reviewed: Jan. 26, 2012

Delicious! I added half of a small onion and some sliced mushroom, as well as an extra egg. Took about 50 minutes to cook. So easy to make with ingredients I already had!

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collmcd82

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Jan. 3, 2012

I made this quiche and a spinache w/canadian bacon. The spinache one was amazing while the crab one wasn't that great, although the next day while eating leftovers the crab one was wayyy better. Not sure why but if I make the crab again I will let it sit in the fridge over night and just re-heat it the next day. The only thing I did different was to add onion, salt, pepper and I did some swiss and some cheddar cheeses.

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LIZARD7927

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Reviewed: Dec. 17, 2011

This recipe is a winner! Per the suggestion of another reviewer, I added in 1/4 c. white wine, 1/3 c. green onions, 1/2 tsp. of garlic pepper seasoning (I was out of lemon pepper), and 1 extra egg. I also used 2% milk, reduced fat mayonnaise, Gruyere, and real lump crabmeat. I think the next time I'll try adding in a little lemon juice and substitute asparagus for the green onions. Thanks so much for sharing a great recipe! This is a "keeper" recipe for an elegant luncheon/brunch.

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Gourmet Mom

Reviewed: Nov. 18, 2011

Surprisingly great!

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Cookiemonster

Cooking Level: Professional

Home Town: Crane, Texas, USA

Living In: San Diego, California, USA

Reviewed: Nov. 17, 2011

This has become one of our favorite recipes! I have found that using the flake variety of imitation crab meat works better than the lump because it distributes more evenly throughout the quiche. Very good and budget friendly!

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