Friday, August 13, 2010

Crabcake Quiche

One of my favorite appetizers to have are crabcakes. I mean, who doesn't like crabcakes? Weirdos. That's who. (No offense to you non-crabcake lovers out there). The crunchy, panko crusted outer edges, and the soft meaty crab... the flavors are just superb... when done correctly, of course.

I've also recently developed a lover for quiches. Cheese plus eggs. How can you go wrong there?

So, the genius inside of me decided one night... why not combine the two? Hell... I could be one to something here. Unless it's already been thought up... but as far as I know, I haven't seen or heard of anyone else making this. So, consider yourselves lucky, because this is a knockout dish perfect for breakfast, lunch, or dinner!


2 cups flour
1/2 teaspoon salt
1 cup unsalted butter, softened, plus 3 tablespoons melted
8 oz. cream cheese, softened
8 oz. lump crab meat
1/2 cup panko breadcrumbs
1 small onion, chopped
1 green bell pepper, seeded and chopped
small handful parsley, chopped
1/2 teaspoon dry mustard
salt and pepper, to taste
1/2 teaspoon cayenne pepper
1/4 cup heavy whipping cream
4 eggs, beaten
1/2 cup cheddar cheese, shredded

I've been in love with this simple cream cheese pastry dough. It's uber easy and pairs perfectly with practically anything savory.

In a small bowl, combine the flour and salt. In a large bowl, beat the 1 cup of butter and cream cheese until fluffy, about 2-3 minutes. Slowly beat in flour mixture until dough starts to form.

Dive the dough in half and shape into 2 rounds. (You can store the other half in the freezer in a freezer bag for up to 1 month for another use, or another quiche!). Cover and refrigerate the dough round for about 1 hour, or until well chilled.

Meanwhile, in a medium bowl, combine the crabmeat, panko, onion, and bell pepper. Stir in parsley, mustard powder, salt, pepper, and cayenne pepper. Toss with melted 3 tablespoons of butter and heavy cream. Mix well and fold in eggs and cheese.

Roll out dough on a floured surface to about 1/8 inch thickness. Make large enough to fit a normal sized pie pan. Grease pie pan and preheat oven to 350F.

Set dough in pan and place pie weights or dry beans atop of dough. Bake for about 10 minutes, or until starting to brown.

Add crabmeat mixture and bake for about 25-30 minutes longer, or until filling is set. Let cool for about 5 minutes and serve!

I'm telling you, this was one of those light bulb moments like "why haven't I thought of this before?!" It was soooooo good. Happy weekend and enjoy guys!


  1. You. Are. Brilliant. I love crab cakes too, and who doesn't love a good quiche? I would have a hard time not eating this entire pan. Yummy. You could win me over in no time flat.

  2. Great looking quiche. Thanks so much for stopping by my blog. Have a wonderful weekend.

  3. Uh-Oh looks like my first comment didn't go thru.... This recipe looks great. Love that it's a new twist on an old fave. So great to "meet" you here!

  4. the genius in you indeed :D And I totally agree, only weirdos don't like crab-cakes :D