From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Thaw and drain crab meat.
2. In a medium-sized 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 350 degrees for 45 minutes until golden brown, or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
SERVINGS: 6
- 1 package (6 ounces) 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
TO PREPARE:
1. Thaw and drain crab meat.
2. In a medium-sized 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 350 degrees for 45 minutes until golden brown, or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
SERVINGS: 6
