Tart Love by Holly Herrick

Author:Holly Herrick
Language: eng
Format: mobi, epub
Publisher: Gibbs Smith
Published: 2011-09-13T21:00:00+00:00

Creamy Blue Crab and Salmon Quiche

Serves 6 to 8

Spring/Summer During the warmer months in the south, crab pots are as prolific as the fat, sweet blue crabs that troll the fish-rich coastal waters. If you can get your hands on fresh blue crabs for this delicate seafood quiche, ask your fish monger to gently pull the lump meat that comes from the body of the crab. It’s pesky business but well worth the effort. If not, find whatever fresh lump crab is available at your local grocer. Pasteurized, imported lump crab (usually from Asia) will work, but the flavor is slightly medicinal and soapy, in my opinion. Neither fresh nor pasteurized crab (like the salmon in this dish) needs to be cooked in advance, as it cooks in the custard without giving off unwanted water. Cream cheese whipped into the custard gives this quiche an extra-smooth and airy touch. Fresh chives gently worked into the pastry add a breath of fresh spring flavor.

Equipment Needed One 8 x 1-3/4-inch fluted quiche pan with removable bottom

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.