Superdave, there are Mushrooms in some of the images. Don't go all the way to the bottom. I decided to not post making them so to not traumatize the anti-fungus community here........it's the stuff Nightmares are made from.
With the Public Service announcement out of the way we can get on with cooking using the balance of Bon Temps' Boiled Crabmeat.
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I wanted to combine a Crabmeat Quiche deliver vehicle with a Maryland Crab Cake type flavor so using the Force this is what I came up with. Starting with the Mini Pie Shells, they are in the Frozen Food case at Walmart next to the frozen pie shells along with the frozen Puff Pastry. BTW they are GOOD!
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A couple of Eggs whisk a bit then 1/3 cup Mayo, 2 TBLS AP Flour, 1/2 cup Heavy Cream is added before a lite whisk to combine.
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14 ounces of almost shell free Crabmeat was added. This is Bon Temps' Crabmeat so it is well seasoned already just some tweeking is needed.
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You can take the Creole out of Louisiana but you can't stop a Creole from cooking a Creole's way. 1 TSP Granulated Garlic, 1/2 TSP Black Pepper, 1/2 TSP Sea Salt, 1 TSP Old Bay, 1/2 TSP Colemans Powdered Mustard, and a few shots of Frank's Red Hot tuned this ordinary Quiche to Extraordinary.
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I folded in some minced Purple Onion, about 1/3 cup for some extra background along with 1 TBLS Dried Parsley Flakes.
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First loading the Pie Shells then the Mushroom Caps (I held off all the way to here Bud, what are friends for) then into a 350 degree oven for 30 minutes. They came out perfectly cooked.
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The Mini Quiches released perfectly from the tins and were cooked nice and flaky. The Portobello Mushrooms took the stuffing equally as well but they needed a Garlic Butter sauce or something to take them over the top.
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You can see in the picture I packet in the Crabmeat. Thanks again Bon Temps for the invite. You are the Man when it comes to Boiling Seafood. Next up Shrimp Fried Rice!
