Crab Quiche

This is a recipe I've made over and over again. I got it from my mom. It's quiche -- crustless quiche which I like because crust packs loads of fat and it's the innards that are the best part anyway right? Well, in this recipe they are.

Easter morning my roommates and I had some friends over for breakfast. These are my two lovely roommates right here eating. Maybe they're finished, I don't know.

Mandi is the dark haired beauty. She made honey wheat pancakes -- sorry, waffles. Dangit. If she reads this I'm going to hear about that. THEY LOOKED LIKE PANCAKES! Anyway. I made blueberry muffins and quiche. The blueberry muffins are from Everyday Food. You can get the recipe here. I love them. They have cornmeal.

Moving on. This quiche is great if you like crab and mushrooms and swiss cheese. That's basically it. So something possessed me to buy a ginormous thinger of dried mushrooms at Costco. Have you seen that thing? $15.00. I bought it. If you need mushrooms I can hook you up.

They're super easy because you just run hot water over them until they're reconstituted. I hope to use them in soups and more quiche and other stuff. But seriously, if you want some mushrooms...

Here's the recipe:

4 eggs
1 1/2 cup sour cream
1/2 cup grated parmesan
1/4 cup flour
1 tsp onion powder
1/4 tsp salt
1 can crabmeat, drained
1 cup sliced mushrooms (saute if you want)
2 cups grated swiss cheese

Mix first 6 ingredients; beat until smooth. Stir in crab, mushrooms and swiss cheese. Pour into pie plate. Sprinkle with paprika, cook for 40 minutes at 350.

King Crab Legs

Probably one of the top 3 most favorite meals of mine. I love it so much. I don't know how anyone got me to try it in the first place, because I really never liked crab. Crab dip, crab slaw...whatever. It wasn't good. But when it was WARM and dipped in liquid gold, I completely fell in love.

Again, this isn't much of a recipe, considering there are two ingredients:

Crab

&

Butter

We got these lovely legs at Costco, and steamed them for 4-6 minutes. I'm told you can also nuke them in the microwave for 3 min wrapped in a paper towel, or even bake them. We chose steaming. Then the hardest part- out of this whole complicated meal, was clarifying the butter.

This is how I did it:

Melt a stick of butter in a pot over low heat. The butter will form a white foam on top. Once butter is completely melted, scrape the foam off the surface and discard (without disturbing the lower layer). I used a metal spatula to scrape. Then pour the butter out of the pot, decanting it so the fats and milks that are left behind stay in the pot. You should be left with clear, yellow, delicious, butter.

That's it folks. I've paid $50 at a nice restaurant for this meal, and this cost us $16, plus 88 cents for the cube of butter.

Finger lickin' good.