On Sat, 01 Jul 2006 11:18:30 GMT, Gary
wrote:
>limey wrote:
>>>"Kathy" wrote
>>
>>>> SEAFOOD QUICHE
>>
>>>Kathy - please confirm - are you sure it's
>>> SIX 6-oz. cans of crab meat?
>>>Dora
>>
>> If I lived in Md I would consider fresh crab, eh Gary? ;-)
>>
>> I'm with you, Hal,
>
>ADD ME! ;) The thought of canned crab sounded a bit repulsive to me. No
>matter where you live, you should have access to frozen crabmeat at a
>reasonable price. My store is offering backfin crabmeat for $9.99 lb this
>week. Frozen is quite fine for recipes, imo.
>
>> but six 6-oz. cans of crab meat are 2 pounds 4 ounces.
>> Seems like a lot to me.
>> I checked her Daily Recipe link and it certainly says six cans.
>
>Dora, if you consider all the ingredients, it probably *is* the correct amount.
>You want plenty of crab for the taste. It's for a 9" pie shell too so all put
>together, it should fill it right up to the top. Might be a little bit
>leftover but probably not much. Actually, the mix is probably way too much for
>most shallow premade crusts, but if you make your own crust for a normal-sized,
>deeper pyrex pie dish, it's probably right.
>
>Gary
Gary I wouldn't even consider using a normal sized pie pan, I'd be
reaching for one of my deep dish ones, or a larger shallower one.
I've one that is porceline lined, it was a gift and I have no idea
where it was found, that is 10 inches and width and normal depth that
I would be willing to use for this; other wise deep dish pie pan comes
out.
Kathy G.
