Maryland Crab Stuffed Zucchini

Maryland Crab Stuffed Zucchini 

Ingredients:

Two 6-8 inch zucchini

2 cups backfin crab meat

1/4 teaspoon salt

1 cup bread crumbs

2 tablespoons mayonnaise

1/2 cup dry white wine

1 teaspoon paprika

2 tablespoons chopped green pepper

Directions:

Cut zucchini in half lengthwise. Scoop out seeds, leaving ? inch shell. Place  zucchini in a saucepan, and add boiling, salted water to cover. Cook 2 minutes. Drain.

Mix crab meat, salt, mayonnaise, wine and green pepper. Fill  zucchini with crab meat mixture. Sprinkle paprika and bread crumbs on top, and place in 350 degree oven until lightly glazed and squash or zucchini is done. Serve with rice.

Serves 4.

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.