Cajun Crab Quiche
(Makes 36 mini quiches)
(Makes 36 mini quiches)
¾ cup mayonaise
4½ eggs, beaten
⅓ cup milk
⅓ cup of cream
1½ cups crab meat
1½ cups Ementhaler Cheese (or Swiss cheese), shredded
3 shallots, finely chopped
¾ red pepper, finely chopped
1½ celery, finely chopped
6 green onions, diced
⅓ cup parsley, finely chopped
1½ tblsp dijon mustard, whole grain
3 tsp smoked paprika
1½ tsp old bay seasoning
NOTES:
Mix in a large bowl, the eggs, mayo, mustard, spices, cream and milk.
Stir in the crab meat, shredded cheese and vegetables.
Spoon into a muffin pan, about ⅓ filled. Bake for 30-40 minutes or until a wooden tooth pick inserted into the center, comes out clean.
Run a butter knife lightly around the edges to loosen the mini quiche and flip out to cool on a wired rack for a few minutes before serving.
