Posted by Debelli Dec 2000

These are recipes my Mom use to make when we were younger, two of my favorites! They were originally made in a baked pie crust, which you can do if so desired, just make sure crust is SB legal. I've made it without crust with great results. The only thing I changed in both quiche recipes was the WW flour, it originally called for "flour". I haven't made either since starting SB, but since I dug them out, I will now!!

CRAB QUICHE

1/2 c mayo
2tbl WW flour
2 eggs, beaten
1/2 c milk
6oz. crabmeat, drained
1/2 cup Swiss cheese, shredded
1/2 c chopped green onion

Spray a 9" quiche or pie pan with nonstick spray.

Combine mayo, flour, eggs and milk and mix thoroughly. Stir in crabmeat, cheese and onion. Pour into quiche plate and bake 350F for 30-40 minutes or until firm in the center.

Portabello Mushrooms with Crab Stuffing

Ingredients:
Whole Portabello Mushrooms
Cream Cheese
Crab Meat
Cajun Seasoning

Directions:
Mix together room temp. cream cheese, crabmeat, and spices. Stuff mixture into mushrooms.
Place a light coating of olive oil in bottom of pan and cook mushrooms in a 350 degree oven until mushrooms are tender, about 20 - 30 minutes.

This is delicious! I didn't put amounts because you can make as little or as much as you want. I used a can of crabmeat with a half a block of cheese.