1/4 cup riesling, such as Geyser Peak Johannisberg Riesling 1 pound crab meat (1 large crab) 6 large eggs 2 1/2 cups milk 1/2 teaspoon salt 1/2 teaspoon pepper 10 ounces Swiss cheese, grated 1.

A light quiche seems like an oxymoron. However, this is a recipe for a crab quiche that is indeed very light. By eliminating the crust, you get rid of much of the fat and many of the calories found in ...

Heat the oven to 400 degrees. Arrange the filo cups on a rimmed baking sheet. In a blender, combine the ricotta, eggs, garlic powder, salt and pepper. Blend until very smooth. Stir the crab meat into ...

Topping 1/2 C Comte (micro-plane) 1/2 C Parmesan Cheese (micro-plane) 1/2 T. Cumin Seed For Salad 2 C Frisse Lettuce 1 C Shaved Green Asparagus 1 C Shaved White Asparagus 1/4 C Pea Shoots 1 T. Sherry ...

In this undated photo, ricotta cheese creates a rich and creamy base for crab bites perfect for a holiday party as shown served on a tray in Concord, N.H. (AP Photo/Matthew Mead) When it comes to food ...

The Lowcountry affords much in the way of seafood, and there is so much to learn from the folks who were born and bred here. I have never been crabbing, but I am told it is a wonderful experience and ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. The crustless crab quiche, as made at the Tea Room in the Valley, is photographed on Friday, Feb. 6, 2015. The dish is a ...

'Can You Dig It' by John Folse - Spanish and crab quicke 'Can You Dig It,' the vegetable cookbook from John Folse, includes a recipe for spinach and lump crabmeat quiche (Photo by Ron Manville / ...

1. Preheat oven to 350 degrees. Chop, then saute scallions or shallots for two minutes in the butter in a large frying pan. Add crab and riesling and simmer on low five minutes, or until liquid is ...