How To make Deviled Crab Quiche
2 c All-purpose flour
1/2 ts Salt
1/2 ts Chili seasoning
1/4 c Cold margarine, diced
1/4 c Lard, diced
1/2 c Finely grated Cheddar cheese
3 tb Cold water
6 sl Bacon, chopped
2 Onion, chopped
4 oz Crabmeat, flaked
3 Eggs
2/3 c Half-and-half
1/2 ts Mustard powder
1/4 ts Cayenne pepper
Salt to taste Tomato slices (opt) Italian parsley sprigs (opt) Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and chili seasoning. Cut in margarine and lard until mixture resembles bread crumbs. Add cheese and mix well. Stir in cold water and mix to form a fairly firm dough. Knead gently on a floured surface and roll out pastry. Set a 10" flouted flan pan with a removable bottom on a baking sheet. Press pastry into flutes and trim edge neatly. Prick base with a fork. Line pastry with waxed paper and fill with dried beans. Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2 minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan shell. Bake 30-35 minutes or until set and lightly golden. Garnish with tomato and parsley, if desired, and serve warm or cold.
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1 cup of Heavy Whipping Cream, Half and Half, Whole Milk
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Chinese Buffet Imperial Crab | The Hungry Jawn
I love the Chinese Buffet! I don't know if I'll ever not love eating at that place even though sometimes the thought of not know who is making my food or what their putting in it kind of freaks me out. Welp, worry no more because I think I've mastered one of my favorite dishes from this restaurant. Enjoy!
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Studio 10: Fisherman's Legacy - Crab Meat Pie
Studio 10: Fisherman's Legacy - Crab Meat Pie