Crustless Crab Qiuche
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
snow crab
frozen |
* |
| 4 | slices |
bacon
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| ⅓ | cup |
butter
melted |
|
| 1 ½ | cups |
milk
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 2 | cups |
swiss cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
snow crab
frozen |
* |
| 4 | slices |
bacon
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 79 | ml |
butter
melted |
|
| 355 | ml |
milk
|
|
| 0.6 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 473 | ml |
swiss cheese
shredded |
|
Directions
Defrost and slice crab meat, save 2 tablespoon of crab meat liquid- or use canned ham.
Fry bacon until crisp.
Drain and crumble.
Beat together-eggs, bisquick, butter, milk, salt, pepper, and 2 tablespoon of crabmeat liquid, until smooth.
Pour into 9 inch pie plate.
Sprinkle crab, cheese and bacon over top, pressing down gently.
Bake at 350℉ (180℃) for 35 to 40 minutes.
