I mentioned yesterday, folks around here, including myself, are in a frenzy trying to get our fill of fresh seafood. Not that it will ever happen, I mean come on now, we live and breathe fresh seafood.
So when I hear folks talk about seeing a sheen of oil just a few miles from our coastline, I just get that funny feeling that foods like this one, made with fresh local crabmeat might not be in the picture in the near future. At least not made with fresh local. That makes me sad.
In the mean time, the only thing I know to do is to help however I can. Thousands have already signed up for cleanup efforts and hundreds are already working the beaches and coastline picking up tar balls and such. Boats that are normally out fishing and shrimping are working the shorelines with the floating oil-containment booms, the barriers that will hopefully help keep most of it from reaching the estuaries and nurseries along the coast and the oyster beds near Bayou La Batre.
Such work requires a lot of energy and what better way than a good start like this quiche made with crabmeat. Now don't tell me real men don't eat quiche. Our mothers have made this one for years. Enjoy!
1/2 cup mayonnaise (light will do just fine)
2 tablespoons flour
1/2 cup milk
2 eggs beaten
1 tablespoons sherry
salt and pepper to taste
1 2/3 cups crabmeat, picked of shells and cartilage
8 ounces Swiss cheese, grated
1/3 cup sliced green onions
2 teaspoons minced red bell pepper
Pastry for 9-inch pie or quiche pan
Mix the first 6 listings together well. Fold in the next 4. Pour into a pastry line pie plate or quiche pan and bake in a preheated 350 degree F. oven for 40 to 45 minutes or until center is set.