This blue crab quiche makes for a breezy coastal brunch
Blue crab season lasts 11 months on the Texas coast, shutting down only in February so the state can retrieve abandoned traps.
Crabbing is one of those coastal rites of passage for children, not to mention a huge commercial industry for the state.
The meat of the blue crab is tender and mild, with a slightly sweet taste. On the Texas coast, blue crab is prepared in almost every fashion imaginable — boiled, baked, barbecued, fried and sautéed.
One of the most popular delicacies are soft shell crabs, available during molting season and can be served barbecued on a po’boy-style sandwich.
Crab meat also freezes well and can be used in a variety of dishes, such as this fabulous quiche.
Blue Crab Quiche
1 pre-baked pie shell, either homemade or store bought (Pillsbury recommended)
1 pound lump blue crabmeat, checked for shells
3 tablespoons butter
1 green onion, sliced
2 tablespoons white wine or chicken broth
3 large eggs, beaten
1 cup half and half
1 tablespoon tomato paste
1⁄8 teaspoon kosher salt
¼ teaspoon ground pepper
¼ teaspoon Old Bay Seasoning
¼ teaspoon Creole seasoning
½ cup of shredded cheese (Swiss, Jack, cheddar, Fontina)
Chopped tomato and green onion for garnish
Pre-bake shell at 400 F in lower part of oven until lightly gold and the bottom is dry. Reduce heat to 375 F.
While crust is baking, drain the crab and check for shell. Melt the butter in a pan over medium heat. Add the green onion and cook until just soft. Add wine or broth, add crab and toss to coat. Remove from heat and set aside to cool.
Whisk the half and half, eggs, tomato paste and seasonings. Add the crab mixture and lightly combine. Pour into the crust, and sprinkle the cheese evenly over the top.
Bake in the upper part of the oven at 375 F for about 25-30 minutes, shielding the crust about half way through to prevent over browning, if necessary.
Remove and let rest on cooling rack for about 10-15 minutes. Slice and serve with garnish.