Country Crab Muffin Quiche

by Sherry Riter in Cooking  ,Food,Meat,Recipe,Seafood

Country Crab Muffin Quiche 17

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.

Boars Head Gouda Natural Cheese 1

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?

fresh organic yellow eggs 2

Dice the white onions quickly so they don’t burn your eyes. If you need a good cry, dice slowly.

diced organic white onions 3

Dice the rabbit food. I mean, dice the celery.

diced organic green celery 4

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.

old bay seafood seasoning 5

Mmmmmm…Add the salt and the garlic.

white salt crab muffin quiche 6

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.

ground thyme crab muffin quiche 7

Enough singing. Don’t smell this next spice. (wink) Just add the pepper to the bowl.

ground black pepper crab muffin quiche 8

Squeeze a little lemon juice into the bowl too. It mellows out the crab.

fresh squeezed organic yellow lemons 9

Talking of crab…Lump crab. Very large, juicy pieces of crab meat. Add that beautiful crab to the bowl.

fresh lump crab added to bowl 10

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.

organic white whipping cream 11

Now grease the muffin tin with a little olive oil.

olive oil red muffin cups 12

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.

crab mixture red muffin cups 13

To top it all off, add a few pieces of the diced Gouda cheese.

wonton wrappers crab gouda 15

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!

diced boars head gouda cheese 14

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.

Country Crab Muffin Quiche 16

The wonton wrappers are crunchy on the top.

Country Crab Muffin Quiche 18

The veggies on the side are crisp and the cheese is gooey. Such a lovely mixture of textures.

Country Crab Muffin Quiche 19

There is no skimping on crab in this recipe, so every bite is crab, crab, crab.

Country Crab Muffin Quiche 20

Now do you believe that the Country Crab Muffin Quiche is really easy to prepare?

Country Crab Muffin Quiche 21

It looks fancy, tastes delicious and is easy to prepare. That is really the perfect recipe.

Country Crab Muffin Quiche 22

They are delicious for breakfast, as an appetizer or as a meal. This recipe is also great for children to help put together.

Country Crab Muffin Quiche 23

Obviously, I also have some pickled jalapeno pepper slices on the side to add some zing!

Country Crab Muffin Quiche 24

Isn’t using the wonton wrapper just a nifty idea?

Country Crab Muffin Quiche 25

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.

Country Crab Muffin Quiche 26

Here. Take a bite.

Country Crab Muffin Quiche 27

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

Ingredients:

5 eggs
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

Directions:

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.

 

The Redhead Riter
 

 
 

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This post was written by...

Sherry Riter, also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

{ 12 comments… read them below or add one }

Kimberly S August 23, 2012 at 2:11 am

ooh this may be great to make for my Mom! Thanks you redheaded thing you ;D

Reply

The Redhead Riter August 24, 2012 at 12:56 am

You’re very welcome! I can’t make it for my mother. She does not like seafood. She’s such a silly woman. LOL

Reply

Skip_D August 23, 2012 at 6:59 am

Ohhhhhh wow! Those look fantastic!!! What a collection of rich, delicious flavors! I can’t wait to give them a try!!! :)

Reply

The Redhead Riter August 24, 2012 at 12:57 am

Let me know how you like them! For breakfast, I took one without the wonton wrapper, cut it in half, warmed it and then ate it on a hot dog bun. LOL It was really yummy.

Reply

Susanne August 23, 2012 at 7:22 am

Good Morning Sherri,

Although, I’m allergic to shellfish, this recipe is one that I’m definitely going to pass on to friends who are always looking for new and improved appetizer recipes. Thanks to the media, cooking has really taken on a more restaurant quality in the home. It seem that many of our taste buds are developing, as we’re constantly being introduced to more and different varieties of ingredients.. Thinking back, oh how I loved anything made with crab….yum!

Have a ducky day!

Reply

The Redhead Riter August 24, 2012 at 1:00 am

Have you always been allergic to shellfish? How did you figure out that it was an allergy?

I have another recipe for oysters that is super easy too. I’ll have to find some fresh oysters and share it with you all.

I’m so glad that it is almost the weekend! Yay! I’m so tired! LOL I hope you have a GREAT Friday!

Reply

Susanne August 24, 2012 at 7:46 am

Hi,

Being a New Englander I grew up eating shellfish. Living in California at the age of 33 I had my first taste of Cioppiono and literally almost died. If a friend hadn’t insisted that I call the hospital triage nurse, I wouldn’t be writing to you today. After describing my symptoms, they told me to come to emergency ASAP. At that point they caught my attention. I listened and sure enough after arguing with them that I am not allergic to shellfish, they proved me wrong. It wasn’t a one time thing and I’ve been jolted back on a few occaisions.

The allergist claims that an allergy can present at any time and after running a certain course can leave just as suddenly. According to my retesting done several years ago, I am now allergy free, but I will never eat shellfish again, just in case.

I remember very clearly how exhausted I was by Friday. God willing, I will know it again. Another long crazy story as to why I’ve been at home since last September. However, if I had been working as usual, I wouldn’t have found you and your blog. It’s a place a feel I can speak without fear of being judged and more importantly, I am understood.

I hope your weekend is relaxing and filling with things, be they big or small, as long as they make you smile.

Reply

Joan August 24, 2012 at 6:57 pm

PLEASE MOVE TO CALIFORNIA and live with me so that you can cook all these delicious looking recipes! I am begging you! ;)

I am too lazy to cook all these delicious recipes that you give us, but if you were living me, I would definitely eat them! :)

Reply

katlupe August 29, 2012 at 5:18 pm

I wish I could make enough money to hire you to move to NY and be my personal chef! Your recipes are always fantastic and makes me want them so much. Like Joan, I am getting tired of cooking and would like a break.

Reply

The Redhead Riter September 2, 2012 at 1:38 pm

LOL I would love to be your chef!!!

Reply

katherine September 3, 2012 at 10:11 am

oh my goodness you make the best stuff Thank you for sharing at the Thursday Favorite Things blog hop linky party. Sorry I’m a bit slow getting here xo!!!!

Reply

The Redhead Riter September 3, 2012 at 12:14 pm

:D Thanks!

Reply

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