Recipe - Potato Encrusted Crab Quiche

1 lg Potato; thinskin scrubbed
One half teaspoon Salt
Freshly ground black pepper
One fourth cup Grated sharp cheddar cheese
1 teaspoon Canola oil
1 Shallot; minced
2 tablespoon Chopped garlic chives
One fourth cup Red bell pepper; roasted
2 tablespoon Minced parsley
One fourth teaspoon Salt
1/8 teaspoon Cayenne
6 ounce Lump crabmeat; rinsed and
sorted
3 Eggs
1 One half cup Nonfat milk
One fourth cup Parmesan cheese

The roasted peppers can be canned, drained, picked clean of any bits of
charred skin and chopped into 1/2inch dice; if bell peppers are in season,
freshly roasted pepper can be used. Preheat oven to 350 degrees F.; adjust
shelf to lower level. Spraygrease a 10inch pieplate or quiche dish. Steam
potato until tender, about 30 minutes. Peel and mash (or put through
ricer); mix with salt and pepper.

Spread evenly on bottom and sides of prepared baking dish. Sprinkle with
cheddar cheese. Bake in preheated oven for 15 minutes.

In a small skillet or sautepan, heat oil. Cook shallot (OR green onion),
stirring, until tender. Add chives, bell pepper, parsley, salt and cayenne.
Stir together and heat through.

In a medium bowl, whisk together eggs. Add milk and Parmesan cheese and mix
well. Add crab and seasoning mixture; mix well. Carefully pour mixture into
partially baked potato crust. Bake in preheated oven for 3540 minutes,
until slightly puffed, golden brown and firm.

Serves 6 Per serving: CAL: 187 Grams of PRO: 16....of CARB: 16....of
FAT: 6.7

1996 (c) Jane A. Rubey, M.P.H., R.D. http://users.aimnet.com/~gourmet/
email gourmet@aimnet.com
Recipe By : Jane Rubey / Nutritiously Gourmet (1996)

Posted to MCRecipe Digest V1 #232

Date: Tue, 1 Oct 1996 10:38:46 0700 (PDT)

From: patH phannema@wizard.ucr.edu

NOTES : Since we are making this in crab season when bell peppers are not
in season, I use roasted bell peppers from a jar. If you happen to make
this during bell pepper season, then you need to find frozen or canned
crab.