Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Oxmoor House August 2011

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Recipe Summary test

Yield:
12 servings (serving size: 2 quiches and 2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine first 5 ingredients in a small bowl, stirring with a whisk until smooth. Cover and refrigerate.

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  • To prepare quiches, preheat oven to 375°.

  • Combine breadcrumbs and next 4 ingredients in a small bowl. Combine mayonnaise and next 3 ingredients in a medium bowl, stirring with a whisk until eggs are beaten. Fold crabmeat into egg mixture; fold in breadcrumb mixture. Lightly spoon crab mixture evenly into 24 miniature muffin cups coated with cooking spray.

  • Bake at 375° for 15 minutes or until set and beginning to brown. Cool in pans 5 minutes before serving. Run a small sharp knife around edges of quiches; remove from muffin cups, and place on a serving platter. Serve with sauce.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

70 calories; fat 2.4g; saturated fat 0.4g; mono fat 0.5g; poly fat 0.6g; protein 9.1g; carbohydrates 3.4g; fiber 0.1g; cholesterol 97mg; iron 10.4mg; sodium 445mg; calcium 37mg.
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