Alaskan Crab Quiche

  • Yield 6 servings

This crab quiche starring king crab and mushrooms is fantastically unique.


1 -- (6-ounce) king crab meat
1/2 pound fresh mushrooms, sliced
2 tablespoons butter
4 -- eggs
1 cup sour cream
1 cup small curd cottage cheese
1 cup grated Parmesan cheese
1/4 cup flour
1 teaspoon onion powder
1/4 teaspoon salt
4 drops hot pepper sauce
2 cups shredded Monterey Jack cheese


  1. Thaw and drain crab meat.
  2. In medium-size skillet, saute mushrooms in butter until tender.  Drain.  Set aside.
  3. In blender, mix next eight ingredients.
  4. Fold in mushrooms, Jack cheese, and crab meat.  Pour into 10-inch quiche dish.
  5. Bake at 350F for 45 minutes until golden brown, or until a knife inserted in center comes out clean.  Let stand 5 minutes before cutting.

Recipe reprinted with permission from The Junior League of Owensboro’s To Market, To Market, Home Again, Home Again (Owensboro, Kentucky, 1984).




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