My name is French. My soul is country. My Country Crab Muffin Quiche is delicious! It is also super easy to prepare even for the novice cook and this dish is loaded with magnificent flavor. Does it get any better?
Country Crab Muffin Quiche
Not only has my cooking evolved over the years, but so has my taste buds. Years ago, I wouldn’t have ever eaten Gouda cheese or any other fancy cheese. Now, however, I wonder how I ever cooked without it. Gouda is creamy and has a lovely flavor that compliments the richness of the lump crab in this recipe.
To begin, add all the basic ingredients to a large bowl. So add the eggs first. Beautiful yellow yolks. Don’t they remind you of sunshine?
Dice the white onions quickly so they don’t burn your eyes. If you need a good cry, dice slowly.
Dice the rabbit food. I mean, dice the celery.
I love this stuff. Add the Old Bay Seasoning to all the ingredients in the bowl. This seasoning will really liven up the flavor of the seafood.
Mmmmmm…Add the salt and the garlic.
Ground thyme. Every time – and I seriously mean every time – that I use thyme, I think of that song, “Are you going to Scarborough Fair? Parsley, sage, rosemary & thyme.” I’m sure you know that song. It is “Scarborough Fair” by Simon & Garfunkel.
Enough singing. Don’t smell this next spice. (wink) Just add the pepper to the bowl.
Squeeze a little lemon juice into the bowl too. It mellows out the crab.
Talking of crab…Lump crab. Very large, juicy pieces of crab meat. Add that beautiful crab to the bowl.
Now add a little whipping cream. If you don’t have any, you can add regular milk. I just like the richness of the whipping cream. If I’m going to spurge on lump crab, well, I might as well use whipping cream too.
Now grease the muffin tin with a little olive oil.
Add 1 or 2 wonton wrappers to the muffin cup. I use two and I place one slightly more to one side and the other slightly more to the other side making sure they overlap in the middle. Scoop the crab mixture on top of the wonton wrappers. Fill each wonton lined muffin cup 2/3 full with crab mixture.
To top it all off, add a few pieces of the diced Gouda cheese.
If you don’t like wonton wrappers or you just don’t have any, you can make the Country Crab Muffin Quiche without them. Just put the mixture in the muffin cup without the wonton and add the Gouda cheese on top. These taste great for breakfast on a wheat hot dog bun.
Now pop them in the oven!
When the Country Crab Muffin Quiche are finished baking, lay them on top of a few lettuce leaves. Add a few slices of tomatoes and some diced cucumber with a tall glass of Old Fashioned Homemade Lemonade and you’ve got a wonderful, delicious, healthy meal.
The wonton wrappers are crunchy on the top.
The veggies on the side are crisp and the cheese is gooey. Such a lovely mixture of textures.
There is no skimping on crab in this recipe, so every bite is crab, crab, crab.
Now do you believe that the Country Crab Muffin Quiche is really easy to prepare?
It looks fancy, tastes delicious and is easy to prepare. That is really the perfect recipe.
They are delicious for breakfast, as an appetizer or as a meal. This recipe is also great for children to help put together.
Obviously, I also have some pickled jalapeno pepper slices on the side to add some zing!
Isn’t using the wonton wrapper just a nifty idea?
A country girl who is a wannabe French girl singing about spices while making a lovely dish with crab. Isn’t THAT a visual? Yeah, I am happy when I cook and I think my food feels the love. That’s why it tastes so delicious. I can prove it.
Here. Take a bite.
Yeah. I knew you were going to like it. When you’re all finished eating, maybe you should relax in a bubble bath.
Country Crab Muffin Quiche
2 tablespoons onion, finely diced
2 tablespoons celery, finely diced
1 teaspoon Blackening seasoning
1/2 teaspoon salt
1/4 teaspoon Thyme
1/2 teaspoon pepper
1/2 teaspoon garlic, chopped small
2 teaspoons lemon juice
1-1/2 cup lump crab
1 tablespoon whipping cream
24 wonton wrappers (optional)
1/2 cup Gouda cheese, diced
Preheat oven to 350 degrees Fahrenheit.
Add eggs, onion, celery, blackening season, thyme, salt, pepper, garlic, whipping cream and lump crab in a bowl. Mix thoroughly.
Coat the sides and bottom of the cups of a 12 cup muffin tin with olive oil. Place two wonton wrappers in the cups with one slightly more to one side and the other slightly more to the other side making sure they overlap in the middle.
Fill each wonton lined muffin cup 2/3 full with crab mixture.
Bake on 350 degrees Fahrenheit for 25-30 minutes. Serve hot on a bed of lettuce with chopped cucumbers and tomatoes on the side.