Recipe: Crab Leg Recipes

Here are a couple crab recipes that do not require fresh crab. I have not made these but they do look good. Good Luck!
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C R A B Q U I C H E
Makes 4 to 6 servings
A delicious and easy way to serve crab to a crowd.
2 nine-inch frozen pie shells (not deep dish)
1 egg white
1 pound (16 ounces) crab meat
4 to 6 strips bacon
1/2 cup diced onion
1-1/2 cups skim milk
8 eggs
1/2 teaspoon salt
1/8 teaspoon coarse ground black pepper
1 teaspoon lemon juice
4 ounces (1 cup) grated Swiss cheese
2 teaspoons freeze-dried chives
1/8 teaspoon paprika
1 lemon, sliced for garnish
Preheat oven to 350 degrees. Beat egg white until foamy; brush pie crusts with beaten egg white. Prick bottom and sides of
crust: bake for 5 minutes and cool.
Divide crab evenly between two (2) pie shells. Saute bacon until golden brown. Remove bacon and drain to remove grease.
Cool. then crumble bacon and place on top of crab. Beat milk, egg, salt, pepper and lemon juice. Pour over crab. Place
cheese on top. Sprinkle with chives and paprika.
Place both pies on a cookie sheet and bake 35 minutes. Let sit 5 minutes and cut into wedges. Serve hot.
This quiche can be frozen. If frozen, bake while frozen for 40 to 45 minutes.
Serve with a sliced lemon, Slow-Cooked Creamy Grits, and a Spinach Salad Delight.
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J O Y C E ' S C R A B S A L A D
The cabbage adds that special something to the crab salad. It's one of the most popular seafood dishes.
2-1/2 cups (1-1/4 pound) crab meat
1 cup (packed) very finely grated cabbage
1/3 cup low-calorie mayonnaise
1/2 cup Thousand Island salad dressing
1/4 teaspoon salt
1/2 teaspoon pepper
Mix mayonnaise, dressing, salt and pepper. Stir in cabbage. Add crab and gently stir to mix well.
VARIATION: Use 2-1/2 cups (1-1/4 pound) imitation crab meat.