“Is it warm enough?” calls my neighbor. “It’s only warm enough to dip your toes into.” So close. In just a few more days we’ll be edging our place in the sun. Ah, the beach. You don’t have to wait for seafood favorites at your table. Crabmeat is abundant year-round and the flavors prepare your senses for those long lingering moments of basking in the coast’s indulgencies.
Kelly’s Deep Dish Crabmeat Quiche
Prepare a large deep dish pie crust. Cook and shred a 1/2 cup of fresh crabmeat. Crumble the crabmeat into the pie crust. Drain and dice 1/4 cup sundried tomatoes. Add that to the crust. Fill the crust with a mixture of 4 eggs and 1 cup of half n’ half milk. Top the crust with finely shredded Swiss cheese. Bake at 350°F for 45 minutes. © Kelly McBride Loft