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Crab Quiche - Two

Item #: A-16
Another seafood gem. This crab quiche features jumbo lump and backfin crab meat and a blend of special seasonings. Baked in a flaky pastry crust for a rich dish with endless possibilities. A great brunch or light supper dish, our crab quiche is simply oozing with crab meat and will quickly become a new favorite. Each 9" Crab Quiche serves 6-8.

Revised recipe.

Crab Quiche - Two

PREPARATION: For best results, cook from thawed. When thawing, please do so under refrigeration. From Thawed: Preheat oven to 350°F. Remove all packaging from product and place on a baking sheet. Bake for about 45 minutes or until an internal temperature of 165°F has been reached. From Frozen: Keep frozen until ready to use. Preheat oven to 350° F. Remove all packaging from product and place on a baking sheet. Bake for about 65 minutes or until an internal temperature of 160°F has been reached.
Pie Crust (Wheat Flour, Soybean Oil, Water Cottonseed Oil, Corn Syrup, Salt, Soy Flour), Cottage Cheese(Skim Milk, Less Than 2% Of Each Of The Following: Cream, Salt, Whey, Maltodextrin, Guar Gum, Citric Acid, Carrageenan, Mono And Diglycerides, Locust Bean Gum, Natural And Artificial Flavors, Vitamin A Palmitate, Potassium Sorbate And Carbon Dioxide Added To Protect Flavor, Enzyme),Egg, Milk, Crab Meat, Asparagus, Gouda (Cultured Pasteurized Milk, Whey, Cream, Sodium Citrate, Cornstarch, Less Than 2% Of Enzymes, Salt, Salt, Annatto Color, Sodium Phosphate, Guar Gum, Sorbic Acid), Monterey Jack Cheese (Milk, Salt, Enzymes, Natamycin), Flour, Worcestershire Sauce (Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract),Parsley, Old Bay, Salt, Pepper.

Contains: Milk, Egg, Wheat, Soy, Crab.


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