Ladies Lunch

This layered crab bake is somewhere between a quiche and a chile relleno casserole. Three layers of grated Monterey Jack cheese, crabmeat, and diced green chilies get stacked in a deep baking dish, then an egg-and-cream custard is poured over the top. Marinara sauce and a final blanket of cheese go on before it hits the oven for an hour.

The custard made from half-and-half, eggs, and flour sets up firm enough to slice cleanly but stays creamy and rich inside. The flour gives it more body than a straight egg custard, so it holds the layers together instead of running when you cut into it.

Monterey Jack is the right cheese here. It melts into long, stretchy strings that bind the crab and chilies into each layer, and its mild flavor lets the crab and green chilies come through without competing.

The marinara on top adds a tangy, tomatoey cap that keeps the surface from drying out during the long bake and adds color to what would otherwise be an all-white dish.

Pro Tips

• Layer the ingredients evenly. Clumping the crab or chilies in one area means some bites have everything and others have nothing.
• Pour the custard slowly so it seeps into all the layers without disturbing them.
• The center should be just set when you pull it from the oven. It will firm up as it cools.
• Let it rest 10 minutes before cutting. The custard needs time to set for clean slices.

Variations

• Use pepper jack instead of Monterey Jack for a spicier, more assertive cheese layer.
• Swap crab for cooked shrimp or lobster for a different seafood version.
• Add a layer of roasted red peppers for extra sweetness and color.