Maryland Crab Quiche

Maryland Crab Quiche

Ingredients:.

3 shallots or scallions

4 tablespoons butter

10 ounce fresh jumbo lump crab meat

3 tablespoons white wine

3 eggs

1 cup heavy whipping cream

4 tablespoons Swiss or mozzarella cheese

salt and pepper to taste

9 inch pie shell

Directions:

Preheat oven to 375 degrees. Saut? shallots in butter and crab meat and stir for 3 to 4 minutes. Add wine; raise heat and cook until liquid has evaporated. Set aside to cool.

Combine eggs, cream, cheese, salt and pepper. Add this to cooled ingredients and pour into pie shell. Place in preheated oven. Bake for 30 minutes or until browned and set.

Maryland Crab Meat Egg rolls

Maryland Crab Meat Eggrolls

Ingredients:

1 pound backfin crab meat

1 head of cabbage

3 cloves garlic

3 spring onions

? cup shredded carrots

1 package eggrolls wrappers

2 tablespoons margarine

Accent flavor enhancer

3-4 shakes soy sauce

1 teaspoon toasted sesame seed

3 tablespoons Old Bay Seafood Seasoning, divided

4 eggs

chopped parsley

salt and pepper

Directions:

Fry the garlic in the margarine. Add the carrots and cook 1 to 2 minutes. Add the onions and cook 1 more minute.

Add the cabbage, cooking until soft. While the cabbage is cooking, add the Accent, soy sauce, sesame seeds, and 1 tablespoon Old Bay.

In a separate pan, scramble 2 of the eggs, adding 1 tablespoon Old Bay. Mix the cabbage and the eggs, then add the crab meat. Mix well.

Line a baking pan with waxed paper.

Lay an eggroll wrapper down with one point toward you. Add 1 to 2 tablespoons of the mixture to the center of the wrapper. Fold in the sides and roll up. Continue until all mixture is used.
Heat the oil until hot (350 degrees).

Beat the remaining eggs with a fork. Brush the wrappers with the beaten egg before frying. Fry about 4 minutes or until golden. Drain on paper towels.