| The Dungeness Crab gets its common name from | | | | 1/4 teaspoon black pepper |
| the town of Dungeness, Washington, now called Old | | | | 1/8 teaspoon freshly grated nutmeg |
| Town Dungeness, where the first commercial | | | | 2 oz coarsely grated Monterey Jack cheese (1/2 cup) |
| harvesting of the crab was done. The Dungeness | | | | 2 oz coarsely grated Swiss cheese (1/2 cup) |
| Crab is widely considered one of the most favorful | | | | 1 Pre-baked Pie Crust |
| crabs on the market. Often eaten from the shell, it is | | | | Prep Time: (15 Minutes) |
| also popular in pasta dishes, crab cocktails, and quiche. | | | | Preheat oven to 375 degrees. |
| This is a great recipe for shucked dungeness crab | | | | Whisk together eggs, cream, herbs, seafood |
| meat or any leftover king crab meat. The Crab | | | | seasoning, salt, pepper, and nutmeg. |
| Quiche blends the flavor of the crab into a perfect | | | | Stir in cheeses and crabmeat. |
| lunch or dinner starter course. | | | | Pour into pre-baked crust and place in oven. |
| Ingredients: | | | | Cooking Time: (40-50 Minutes) |
| 1-lb Dungeness Crab Meat, thawed if frozen, save | | | | Bake until filling puffs and is no longer wobbly in |
| some larger leg or claw pieces for presentation | | | | center when quiche is gently shaken, 40 to 50 |
| 4 large eggs | | | | minutes. |
| 2 cups heavy cream | | | | Cool in pie plate on rack for 15 minutes. |
| 2 tablespoons finely chopped fresh chives | | | | Plating: |
| 2 tablespoons finely chopped fresh parsley | | | | Cut Quiche into pie shaped portions |
| 2 tablespoons finely chopped fresh cilantro | | | | Serve with a reserved large piece of crab meat on |
| 1/2 teaspoon Tom Douglas Crab Cake Mix or | | | | top and a full strand of chives. |
| Seafood Rub seasoning | | | | Enjoy! |
| 1/2 teaspoon salt | | | | |