Asian Crab Mini Quiches

Name: Asian Crab Mini Quiches
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 24
Cuisine: Asian
Ingredients: 170 grams refrigerated pasteurized crabmeat; 2 eggs; 1 teaspoon grated gingerroot; 2 Tbsps chopped green onions; 118 milliliters half-and-half; 1 teaspoon grated lime peel; 59 milliliters shredded fresh Parmesan cheese; 2 Tbsps red jalapeño chile, seeded, minced (about; 1 box refrigerated pie crusts, softened as directed on box; 1 teaspoons salt

You can never have too many morn meal recipes, so give Asian Crab Mini Quiches From preparation to the plate, this recipe takes around 50 minutes. A mixture of pie crusts, eggs, half-and-half, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a pescatarian diet.

Instructions

Heat oven to 375F.

Equipment you will use

Oven

Remove pie crusts from pouches. Unfold crusts; press out fold lines. With 2 1/2-inch round cutter, cut crusts into 24 rounds. Press each round into ungreased miniature muffin cup.

Ingredients you will need

Pie Crust

Beat eggs in medium bowl.

Ingredients you will need

Egg

Equipment you will use

Bowl

Add half-and-half, onions, chile, lime peel, gingerroot and salt; stir with wire whisk to blend. Stir in crabmeat and cheese. Spoon about 1 tablespoon mixture into each crust-lined cup.

Ingredients you will need

Ginger

Lime Peel

Crabmeat

Cheese

Onion

Chili Pepper

Crust

Salt

Equipment you will use

Whisk

Bake at 375F. for 25 to 30 minutes or until filling is set and crust is golden brown around edges.

Ingredients you will need

Crust

Equipment you will use

Oven

Serve warm or cool. Store in refrigerator.

Equipment

Oven

Bowl

Whisk

Ingredients

Servings:

170grams

refrigerated pasteurized crabmeat 2

eggs 1teaspoon

grated gingerroot 2Tbsps

chopped green onions 118milliliters

half-and-half 1teaspoon

grated lime peel 59milliliters

shredded fresh Parmesan cheese 2Tbsps

red jalapeño chile, seeded, minced (about 1box

refrigerated pie crusts, softened as directed on box 1teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.