Time 40m Yield 6 servings. Number Of Ingredients 10 Steps:
In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika., Bake, uncovered, at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Let stand for 10 minutes before cutting.
Time 50m Yield 24 Number Of Ingredients 10 Steps:
Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough in bottom and up side of each muffin cup. Divide crabmeat evenly among muffin cups. In another small bowl, beat half-and-half and egg with spoon until blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops. Bake about 20 minutes or until edges are golden brown and centers are set.
Time 1h Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool. Set red pepper in the flames of a stovetop gas burner turned to high. Turn with tongs until skin is blackened, 5 to 7 minutes, then cool. Peel, remove seeds and veins, and slice into 1/4-inch strips. Make the custard: in mixing bowl, beat eggs, mustard, salt, black pepper, paprika and cayenne. Whisk in cream and herbs. Set aside. Set tart pan on a baking sheet. Spread crab meat evenly over bottom of pastry. Arrange red pepper strips over crab meat. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.
Time 3h5m Yield 12 Number Of Ingredients 8 Steps:
In medium bowl, combine cream cheese and mayonnaise. Stir until very smooth. Add chives or green onions, lemon juice or vinegar, dill, salt, and pepper. Stir to mix thoroughly. Stir in crab. Cover and refrigerate several hours before serving.
Time 40m Yield 6 Number Of Ingredients 10 Steps:
In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with nonstick cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika. Bake, uncovered, at 400 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Time 40m Yield 6 Number Of Ingredients 10 Steps:
In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with nonstick cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika. Bake, uncovered, at 400 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
More about “skinny crab quiche recipes”
Time 45m Yield 1 quiche, 6-8 serving(s) Number Of Ingredients 8 Steps:
Prepare the crust, if using frozen, thaw completely on counter before filling. Preheat oven to 350°. Beat the eggs, stir in the shredded cheese, half-n-half, Old Bay seasoning, and shredded crab meat. Old Bay Seasoning contains both salt and pepper so you may not need to add additional salt or pepper. I don’t. Pour into unbaked pie shell. Place on center oven rack for 35 minutes. Cover just the edges of crust with foil if they are browning too quickly. Check center of quiche, if jiggly, bake 10 more minutes or until center is done to your preference. Let stand for 5 minutes, serve hot with tomato slices or salad.
