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Tomato, crab and grapefruit salad cups recipe

Tomato, crab and grapefruit salad cups recipe

  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Crab salad

This light salad starter is always a great success on a warm summer evening. Crab meat is flavoured with lemon and layered with grapefruit and tomato.

1 person made this

IngredientsServes: 4

  • 20 cherry tomatoes, halved
  • zest and juice of 1 lemon
  • 1 teaspoon balsamic vinegar
  • freshly ground black pepper, to taste
  • 2 grapefruit
  • 200g crab meat

MethodPrep:15min ›Ready in:15min

  1. Add the tomatoes, lemon juice and vinegar to a bowl. Season with black pepper, mix and refrigerate.
  2. Peel the grapefruit and remove the segments by inserting the blade of a knife between the thin membranes and separating the segments.
  3. Divide the tomato salad between four glasses. Add the crab meat, then grapefruit. Top with the lemon zest and serve immediately.

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Reviews & ratingsAverage global rating:(2)


2 heads butter lettuce
or boston lettuce, washed and dried
*
3 each grapefruit
peeled, sectioned
*
1 pound crab meat
cooked, picked over to remove bits of cartilage
Grapefruit dressing
2 teaspoons grapefruit peel
grated
*
1 each shallots
minced
*
1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
½ teaspoon salt
½ cup olive oil
2 heads butter lettuce
or boston lettuce, washed and dried
*
3 each grapefruit
peeled, sectioned
*
453,6 g crab meat
cooked, picked over to remove bits of cartilage
Grapefruit dressing
10 ml grapefruit peel
grated
*
1 each shallots
minced
*
15 ml white wine vinegar
15 ml balsamic vinegar
2,5 ml salt
118 ml olive oil

Pink grapefruit and fennel salad with crab

The cook’s year can be divided in two: tomato and not-tomato. But sometimes, even the best-intentioned, most locavore-crazy among us so crave a sweet, tart bite in our salads that we break down and grab one of those cottony out-of-season tennis balls. You’ve done it too. Don’t try to deny it.

In some cases, though, there’s an easy alternative. Because happily for us, beneficent nature has ensured that the not-tomato months pair up perfectly with the drowning-in-citrus ones. And in a lot of dishes, a little bit of citrus will give you just what you were hankering for -- certainly a lot better than an out-of-season tomato.

This is not a universal solution by any means. I’m trying to picture laying a slice of grapefruit on top of my hamburger. But it does work out often enough that it’s worth exploring.

The first time I tried it was more or less by accident. It was dinner time, and I had some lettuce and some cheese. And not much else. But wait, my neighbors Don and Carol had dropped off a sack of tangerines from their tree -- perfectly balanced between tart and sweet. What if I put some of those in the salad along with some hazelnuts?

I tried it first with crumbled blue cheese, which seemed kind of a natural because they are so often served together. Wrong. The citrus seemed to bring out every bit of bitterness in the Gorgonzola. And when you taste the cheese that way, there is actually quite a lot.

Then my wife suggested trying the same salad with some fresh goat cheese. Amazing. The combination, dressed with a vinaigrette made with hazelnut oil and Champagne vinegar, harmonized perfectly. (Hint: When making a vinaigrette with hazelnut oil, cut it with an equal amount of canola or another neutral oil -- it’s just too rich on its own.)

And then my little cook’s mind started racing. What other combinations might work? There’s the now-classic combination of beets and blood oranges, of course. Though you’re just as likely to see navels, Cara Caras or even grapefruit, all used to great effect and demonstrating that, though all citrus are different from each other, they’re not that different. For recipe purposes, use what you have, they’re fairly interchangeable.

A couple of nights later, faced with the happy dilemma of having some leftover Dungeness crab (I have no idea how that happened), I shaved some fennel very thin and made another salad with wedges of pink grapefruit and some torn-up arugula from my garden.

The only trick to this salad is cutting the grapefruit -- it’s called “supremeing” in kitchen parlance (you have to say it like a Frenchman or it sounds like you’re doing a Diana Ross imitation). You slice off the top and bottom of the whole fruit, then cut off the rest of the peel, carefully following the line of the flesh. Then you slice free each grapefruit segment, separating it from the tougher membrane. This isn’t necessary with more tender citrus, such as tangerines, but with grapefruit and oranges, it’s a good idea. And once you get the hang of it, it’s a nice little Zen exercise.

Those are just a couple of examples. I have to admit that at this point I have the feeling I’ve just scratched the surface. I’m sure I’ll find some more. We’ve still got a couple of not-tomato -- er, citrus -- months left.


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Love this recipe - it's a bit of work, but the results are terrific. The orange and lemon peel really add a nice twist and combined with the cheeses and crab, make this a great weeknight dinner. I've tried other similar recipes but I keep coming back to this one because of citrus adds a lot to the flavor

My Bad. I tried Jazz'n it up a bit and failed. I had to work with 16oz Phillips crab claw meat from the can and I twisted the recipe along the following lines: I failed to double the tomatoes and onions, No Lemon or Orange goodness. Instead, crab meat rinsed/drained and let to sit in one shot Herraduras White tequilla with the juice of half a lime and 1 tsp sugar. Lightly sauteed onions with clove of garlic in a splash of olive oil. Added crab mixture and jalapeno. Cracked pepper over top. Cooked over low-med until dry. Enjoyed a shot of Herraduras. When finished, folded mixture with 4oz goat cheese (Presidents) letting the heat of the meat melt the cheese. Added tomatoes and cilantro, and 10oz shredded cheese. The plus to this method was there was no need to seal the tortillas. This mix was thick enough on its own. End result was cheesy and crab goodness, lacking the exotic flavors I was hoping to capture during preparation. Strike one NCF

This is a work in progress -) PS

Shame to neuter the jalapeno. This needs to be corrected.

SUPER RECIPE, PERFECT FOR ANY SEASON, I HAVE ALSO SWAPPED OUT CRAB AND USED CHICKEN. PERFECT.

These were ok, but the flavor of the orange peel was too strong. Worth making once just to try something different, but I probably won't make these again.

Following other comments I sustitute lime for orange then add fresh sweet corn and red bell pepper. I also use fat free cream cheese. I make it every week in the summer.

This recipe is fabulous. I made it for a weeknight dinner and may serve to quests as an appetizer next. I think frying the quesadillas adds to the result.

I've made this twice now with shrimp the citrus really elevates the recipe into something special. Reading the reviews that said the filling came out too wet, I gave the chopped tomatoes a good drain in a colander before adding. Substituted manchego cheese second time around, which was delicious.

This is a great recipe, but like others mentioned, it is easy for the ingredients to become over-wet. I've substituted a smaller amount of orange juice concentrate in place of the OJ, and I always use plum tomatoes that have been seeded. Fire roasted corn also makes a great addition, and gives them a bit more heft.

I love to make this dish. I always double the cream cheese. It might be better to go a bit lighter on the orange and lemon zest, but keep them in.

The mixture is too soft for a quesadilla. If the mixture isn't dry enough, it just oozes out while you are cooking and makes a mess. I think this can be a super quesadilla by omitting the orange juice. Perhaps just diced roasted sweet peppers and real easy on the cream cheese. It does need some revising.

Great for a summer starter. I left the tomotoes out as they caused the first batch to be soggy and replaced them with chopped grapefruit segments

we loved this recipe. I made it 2 nights in a row. both for different groups of friends and everyone loved it. i only used lime rind and juice. the orange just didn't sound good to me. i alsoleft out the jalepenos. i am sure they would have added another dimension but we really didn't feel we missed anything by omitting it. loved these.

My Family and i love this recipe, it is quick and very taisty, also great for a finger food at parties.

I brought this to a casual get-together and received lots of praise. I accidentally mixed the zest with the crab - no big deal, but next time I'll mix everything except the two cheeses together, then just thinly spread with cr. cheese and top with jack. Very easy. The zest/cilantro/jalapeno combo was great.

I have made this for a dinner party and also for a cocktail party (cut in thirds).

pretty good idea. not really dinner party quality stuff, but nice weekday meal. substituted shrimp for crab, added a little red pepper flakes with the shrimp

Quick, easy,and my family and friends enjoyed it. They asked for it again.

Forget lemon and orange and use lime juice and zest instead. Put quartered mandarin orange slices over crab before folding. Gives a nice hit of sweetness with every bite.

This is always a crowd pleaser, as an appetizer or as a light lunch with a salad. The citrus is key. One can lighten up on the cheese.

I have made this recipy for over 4 years now and it always turns out great. It is easy, not too heavy, not too expensive and guests love it. Fantastic for the summer. Following some of the reviewers examples, next tiem I will try it with shrimp.

This was a nice dish. subtle crab flavor - kind of mexican fusion. We served it with the <a href='http://www.epicurious.com/run/recipe/view?id=605&action=filtersearch&QueryZip=%28%28jicama%29+%3CIN%3E+%28CNContent%2Ctitle%29%29&Filter=recipe%2Dfilter%2Ehts&ResultTemplate=recipe%2Dresults%2Ehts&QueryText=%28%28jicama%29+%3CIN%3E+%28CNContent%2Ctitle%29%29&Collection=Recipes&ResultStart=16&ResultCount=15&BrowseLink=%3CA+HREF%3D%22%22%3EQuick+Search%3C%2FA%3E+%26gt%3B+keyword%3A+jicama'>jicama and pineapple salad</a> from August ➕ and a lightly oaked chardonnay. Great bistro supper.

These are very good, I used shrimp instead of crab and more jalapeno, definetely in my do again recipes list

This has been our special tailgating recipe for the last 4 years - from Jimmy Buffett concerts to NASCAR races - everyone loves it. I have used imitation crabmeat, and its still a great recipe. I just mix everything up except the crab, throw it into the cooler, and mix the crab in at the last minute.

I made this up with shrimp instead of crab, and used the filling in puff pastry turnovers. They turned out great! I'll definitely make this again.


Recipe Summary

  • 1 cup freshly squeezed grapefruit juice, strained
  • 1 medium grapefruit, zested
  • ¼ cup white sugar
  • 3 large egg yolks
  • 1 large egg
  • 5 tablespoons unsalted butter, cubed

Pour grapefruit juice into a small saucepan over medium-high heat and bring to a simmer. Simmer until juice is reduced to about 3/4 cup, 3 to 4 minutes. Transfer to a measuring cup to cool slightly stir in grapefruit zest.

Whisk sugar, egg yolks, and egg in a bowl until smooth. Whisk warm juice into egg mixture. Pour back into the saucepan and heat over medium heat, stirring constantly, until the mixture has thickened to the texture of warm pudding and is thick enough to coat your spoon, 8 to 10 minutes.

Pour the curd through a mesh strainer into a clean bowl to remove zest and any bits of cooked egg. Add butter to the warm curd stir until butter has melted and the curd is smooth. It will continue to thicken as it cools.


Ingredients

    • 2 scallions, finely chopped
    • 1 cup mayonnaise
    • 1/4 cup ketchup-based chili sauce
    • 3 tablespoons fresh lemon juice
    • 2 teaspoons prepared horseradish
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 pound jumbo lump crabmeat, picked over, drained
    • 2 heads Boston Bibb or butter lettuce, separated into leaves
    • 2 avocados, cut into 1/2" cubes
    • 1 pint cherry tomatoes, halved, quartered if large
    • 4 teaspoons capers, drained
    • 1/4 cup chopped parsley

Crab and Tomato Salad with Jalapeno Avocado Dressing

Prep Time: 10 minutes

Cook Time: 20 minutes chill time

Ingredients:

for the crab salad:
2 large tomatoes, cut into 1/2 inch slices (probably can get about 2 pieces per tomato)
1/2 pound lump crab meat
salt and pepper
drizzle olive oil

for the jalapeno avocado dressing:
1 large haas avcado, pitted, diced
1 garlic clove, minced
1/4 cilantro, chopped
Zest of one lime
Juice of two limes
1/2 jalapeno, seeded, diced
1 tablespoon agave nectar
2 tablespoons olive oil
salt and pepper

Directions:

for the crab salad:
Place one tomato slice on plate. Top tomato slice with about 1/2 cup lump crab meat. Top the lump crab meat with about 1/3 cup of jalapeno dressing mixture. Garnish with a little olive oil and a couple pinches of pepper.

for the jalapeno avocado dressing:
In a large bowl, mix together all the ingredients. Set in the fridge for at least 20 minutes to let the flavors combine before serving.


Recipe Summary

  • ¾ cup frozen orange juice concentrate, thawed
  • ¼ cup white wine vinegar
  • ¼ cup water
  • ¼ cup olive oil
  • salt and pepper to taste
  • 1 cup cubed cooked lobster
  • 1 (8 ounce) package frozen fully cooked tiny salad shrimp, thawed
  • 2 (6 ounce) cans lump crabmeat, drained
  • 2 (10 ounce) bags mixed salad greens
  • 1 large grapefruit, peeled and sectioned
  • 2 kiwis, peeled and sliced
  • 1 fresh pineapple - peeled, cored and cut into 3/4 inch wedges
  • 2 tomatoes, cut into wedges

To make the dressing, place the orange juice concentrate, vinegar, and water in a blender blend on low speed. Slowly drizzle the olive oil into the blender until mixture thickens slightly. Season with salt and pepper. Refrigerate until ready to use.

To make the seafood salad, place the lobster, shrimp, and crabmeat in a bowl. Add 2 tablespoons of the dressing and toss until seafood is coated.

Divide the salad greens among 6 plates or mound on one large platter. Place the seafood mixture on the greens. Alternate the grapefruit sections, kiwi slices, and pineapple and tomato wedges on the plates. Serve with the remaining chilled citrus vinaigrette on the side.


Tips on pairing wine with salads

• To make your vinaigrettes more wine-friendly, tone down the tartness: Add a little mayonnaise, heavy cream or honey, or swap fresh orange or grapefruit juice for lemon and lime.

• Make sure the wine is more acidic than the dressing. Vinegar and citrus can make a lower-acid wine taste flat or sweet, but will bring out the fruit character of a higher-acid pour.

• Don’t count out red wine: Higher-acid reds with herbal and floral notes, like those made from Barbera, Sangiovese, Gamay and cool-climate Pinot Noir, go well with balsamic vinaigrettes as well as salads with meat, cheese, nuts and dried fruit.

• When in doubt, grab Grüner Veltliner or Sauvignon Blanc. Both have high acidity with herbaceous notes that complement most salads perfectly.

Adapted from Ruffage by Abra Berens (Chronicle Books, 2019)

Abra Berens, a Michigan-based chef and farmer, offers more than 300 recipes for almost every vegetable under the sun in her new cookbook, Ruffage. If you can’t find young, just-picked shelling peas, frozen peas work perfectly and thaw in minutes. And if you’re not a chicken-roaster, just pick up a rotisserie chicken at the supermarket.

  • 2 cups shelled small peas
  • 1 small red onion, quartered and thin sliced
  • 2 lemons, zested and juiced, plus more as needed
  • ½ cup olive oil, plus more as needed
  • ½ teaspoon salt
  • ¼ teaspoon red chile flakes
  • 2 cups torn roasted chicken meat
  • ¼ cup mint leaves, rough chopped
  • 1 cup parsley, rough chopped
  • 1 head butter lettuce, torn into large pieces

Combine peas, onion, lemon zest and juice, oil, salt and chile flakes. Place in refrigerator to marinate, about 30 minutes.

In large serving dish, toss chicken, peas, mint, parsley and lettuce to combine. Season with more salt, lemon juice and olive oil, if needed. Serves 4.

Jurtschitsch 2018 Stein Grüner Veltliner (Kamptal). Grüner’s green notes can be reminiscent of peas and pea shoots, making it a natural match for any pea-based dish. Crisp flavors of citrus and pear also help bring out the peas’ natural sweetness.

Sola 2017 Sauvignon Blanc (Columbia Valley). Herbal, grassy Sauvignon Blanc is always salad friendly, and this one’s pronounced grapefruit notes go especially well with citrus-based dressings. Bright acidity and a long finish will balance the richness of the roasted chicken.

Courtesy Scarlett Lindeman, chef/co-­owner, Cicatriz, Mexico City

At Cicatriz, this is called The Big Salad, an homage to the Seinfeld episode. Chef and Co-owner Scarlett Lindeman says the recipe is more of a guide to make use of what you have on hand, with hearty greens and creamy dressing as a base. In addition to the ingredients below, she may include wild rice, pickled onion and sprouted lentils. Feel free to use sliced hard-boiled eggs or warm poached ones instead of soft-boiled, too.

  • 6 ounces kale, ribs removed, thin sliced
  • 1 packed cup baby arugula or baby spinach
  • ½ cup fresh basil, mint or cilantro leaves
  • ½ small red onion, sliced paper-thin
  • 3 small cooked beets, diced
  • 2 avocados, pitted, peeled and sliced
  • ¼ cup toasted pumpkin seeds (pepitas), sunflower seeds or pine nuts
  • 4 soft-boiled eggs, peeled and halved
  • Tahini-Yogurt Dressing (ingredients and recipe below)

In large bowl, combine kale, arugula, herbs and onion. Toss with just enough dressing to coat. Arrange beets, avocados and pepitas on top. When ready to serve, top with soft-boiled eggs. Serves 4.

  • 1 cup plain yogurt
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 small garlic clove, grated
  • 2 tablespoons white vinegar or lemon juice
  • 1 teaspoon honey
  • ½ teaspoon salt

Whisk all ingredients in large bowl until smooth. Makes about 1½ cups.

Castello Monaci 2019 Kreos Negroamaro Rosato (Salento) $14, 90 points. The beets here—along with the salad’s overall heft invite a deeper-hued wine. This rosato from southern Italy offers rich fruit against a slick citrus and stone backdrop, with enough weight and heft to stand up to the hearty salad.

Case Paolin NV Col Fondo (Asolo Prosecco Superiore) $29, 92 points. Bottle-fermented on its lees, this unfiltered frizzante is a delicious example of the col fondo style of Prosecco, which roughly translates to “with sediment.” The lees match with the nuttiness of the dressing, yet the wine’s brightness helps cut through the richness.

Courtesy Jennifer Carroll, chef/co-owner, Spice Finch, Philadelphia

At her Philadelphia restaurant, Spice Finch, Jennifer Carroll puts a contemporary American spin on Mediterranean cuisine. In this dish, quinoa is an ingenious (and gluten-free) alternative to the bulgur wheat traditionally used in tabbouleh. The tomato vinaigrette is great with any robust salad, as well as on grilled fish or chicken.

  • 1 head broccoli (about 8 ounces)
  • 2 cups cooked quinoa
  • 3 plum tomatoes, diced
  • 1 small red onion, diced
  • 1 medium red bell pepper, diced
  • 1 packed cup mixed fresh herbs (parsley, mint, cilantro and/or basil), chopped
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon Aleppo or red pepper flakes
  • Grated zest of one lemon
  • Salt
  • Charred Tomato Vinaigrette (recipe and ingredients below)
  • 1 pound fresh or jumbo lump crab meat

Peel broccoli stems with vegetable peeler. Grate broccoli on box grater, using big holes for florets and fine holes for stems. Transfer to large bowl and add quinoa, tomatoes, onion, pepper, herbs, spices and lemon zest. Season with salt, to taste. Add tomato vinaigrette, to taste, until salad is well coated but not soggy. Top with crab. Serves 4.

  • 1 pound plum tomatoes
  • 1 small red onion, sliced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons Sherry vinegar
  • ½ cup olive oil
  • Salt

Place tomatoes and onion slices on cast-iron pan or griddle over medium-high heat. Cook, turning often, until soft and lightly charred, 6–8 minutes. Transfer to blender and add ginger. Cover and cool to room temperature. Add vinegar and ¼ cup water, and blend until smooth. With blender running, slowly add oil until dressing emulsifies. Add salt, to taste. Makes about 3½ cups.

Jamsheed 2017 Illaj Pinot Noir (Victoria).“This has characteristic Pinot Noir earthiness along with floral notes that complement the tomato vinaigrette very well,” says Carroll. “But it’s not a traditional Pinot Noir. It’s unfiltered and unfined, and it almost drinks like a cider, adding brightness to this summer dish.”

Wrath 2016 Ex Dolio Falanghina (Monterey). The sulfurous compounds found in broccoli can make pairing a wine extra tricky. However, the tea-like tannins from skin contact in this pour have a pleasing bitterness than can cancel out the bitterness in cruciferous vegetables. It also has tangy citrus flavors that go well with crab, along with aromas of nuts and wet stone.


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I only gave this recipe 3 stars because the recipe is way off regarding the measurements of ingredients. I followed the recipe perfectly and had more filling than would fit in a prepared nine-inch pie crust. No worries, though. I put the extra in a glass ramekin and had a perfect serving for lunch. Otherwise, the taste rocks! I will definitely make it again.

Nice dough. I would like a bit more so I could build the edges more. The filling, very rich! It is the cream that makes it so. I’d like to try milk. I like the idea of another egg to hold. This is a good foundation recipe. Add a little more spice, different cheese, more parsley, whatever suits your fancy. I really appreciate it. I find solid recipes hard to come upon. Thank you.

I really liked this recipe and I will make it again. As others suggested, I used five eggs and 1 1/2 cups of milk. I did have to make substitutions to the seasonings bc I didn't have Paul Prudhomme's or Old Bay. I just grabbed what I had including Ground Mustard, which was a good addition. Note: This did not fit in a regular pie pan. I'll use deep dish next time.

I love this recipe and I've made it several times. Living on the East Coast, I find it easier to get jumbo lump crabmeat instead of king crab, so I use that. I use Old Bay for the seafood seasoning because I always have it on hand and it works well in this. I also cheat and use a grocery store pie crust. Aside from that I like the recipe best the way it's written. I've fooled around and amped up the cheese, which made it too heavy. When I've been caught short on whole cream, I've mixed it with half anf half without much problem. Today my chives were looking sad, so I substituted green onion, and I liked the added flavor. Mostly used the green parts, so I didn't sautee them first. One of the best things about this recipe is the use of fresh herbs. It really enhances the flavor. Especially if you bruise them before adding them to the whipped eggs. This has become one of my favorite quiche recipes of any type.

I make this with shortening based crust and use an entire Dungeness crab during crabbing season here in the Pacific Northwest. I have made this with half and half instead of heavy cream. Lately I've been using a Gruyere and Swiss shred instead of the stated cheese. A favorite brunch dish with fresh fruit and homemade muffins.

I forgot to mention I made this into a fritatta and omitted the crust altogether. It was still very delicous w/o the pie crust!

Great recipe - my family loved it! I made a few minor adjustments: Used 4 egg whites, 2 whole eggs w/ yolks, used fat free half-and-half cream, and added 1/2 cup of gruyere. Don't be shy with the chives and seafood seasoning.

I Love this recipe base! I used high quality canned crab (I had 270g instead of 225g- 1/2 lb), minced green onion instead of chives, and one extra yolk. I made a classic "pâte brisée" with 2-1 ration flour-butter and rolled thinly and coated with the extra egg white. DID NOT PRECOOK CRUST. I also added a pinch of dill weed and subbed the 2nd cup of cream with lowfat milk. Put it in the oven at 375° for 20 minutes then lowered to 350 for remaining 30 minutes, covering very loosely with foil at end. My crust was not soggy under the quiche and the sides were crispy. I also added 1tsp Cajun flavoring. THe texture and taste were excellent. I served it with fresh green peas with shallots sauteed in butter and fresh parsley. Preceded by a salad of cherry tomatoes and mache greens. Perfect!

Made this for Easter Brunch. It's as good as the other reviewers have written. Followed the 5 eggs/1-1/2 cup cream recommendation with good results and did not add cilantro. Everyone thought it was a good balance of crab (used Dungeness Lump crab since this is the Pacific Northwest), cream and herbs. Served with a small, mixed green salad w/lemon vinaigrette and crostini. All-in-all, an easy and delicious meal!

I thought this recipe was absolutely delicious! I followed the advice of previous reviewers and used 1 1/2 cups of cream and 5 eggs which made the consistency yummy. I also made the following modifications: used salmon, parsley, thyme, rosemary and creamy swiss since that's what I had on hand. The amalgamation of flavors with the Gruyere was marvelous. The longer it sits, the better it tastes. Do try with a green salad and white wine, you'll love it.

This is great. I'm not much of a crab person but this tasted really great. I think this is a great for potluck.

I read most of the reviews before attempting myself. I followed the advice of using one more egg and less cream. I think this made a very nice consistency. I also don't think I used lump crab meat (by accident). We had bought two cans of crab meat, but it definitely wasn't lump! Brought it to a brunch. Everyone loved it! Will make this again.

This recipe gets highest rating from me because it is such a solid starting point for a great dish. I like others here have adjusted to my own tastes, but the combinations of flavors is on point. I mostly adjusted quantities. I used 5 eggs and reduced cream to 1.5 cups. Used Old Bay Seasoning instead of PP's, cut cilantro by half, and added an extra 1/4 cup of Swiss Cheese. Also worked well with Gruyere Cheese instead of Swiss which gave it a more savory tang that I liked. Will be making this many times more. Was a very satisfying meal with green salad and dry white wine.

Good flavor, but I agree with other reviewers that there's not a good cream-to-egg ratio. Iɽ reduce the amount of cream and add a couple extra eggs. I think this would keep it from being too soft and runny and reduce the calories a little, plus it would make it a more golden yellow color. I also thought that this isn't nearly filling enough for something so fattening.

Thought this was pretty good. I made my own quiche crust, with 2 teaspoons of mustard in it. Was probably a tad too much. As a tart shell is not as deep, I used the 3 eggs/1.5 cups of cream that another reviewer suggested. Looked gorgeous. Can't argue that it's a very rich quiche. My guests enjoyed it. I thought that the herb mixture needed a bit of work which is why I only gave it three forks.

What a great quiche! Got rave reviews. Leftovers were great for breakfast. I played with the spices because I didn't have seafood seasoning and it turned out great! I even added some cardamom and ginger. Used canned crab from trader joes which worked great. Only thing, make sure to cover the edges of the crust so they dont burn.

Wow, this is good. I've made it twice (once with canned crab, once with fresh Dungeness crab). I've tweaked it a bit. Here's what works for me: Use a Pillsbury refrigerated pie crust and do not prebake it cut the cream to 1 1/3 cups increase the chives and parsley to 3 Tbsp. each omit the cilantro use 3/4 tsp. Old Bay (not Paul P's) add 1/8 tsp. cayenne, add an extra 1/4 cup cheese. Delicious!

2 c. unsweetened soy milk and 1/2 c. of Monterey Jack style soy cheese substituted for cream and cheese was delicious, and gratefully enjoyed by a friend with milk allergies. Took a little longer to cook/set. Did 55-60 minutes.

Cut the cream by half. The mixture is much too thin otherwise, and will take forever to set. Other than that--absolutely delicious!

This is the second time I made this - and this time I made revisions based on what I had on hand. I used 1 1/2 cups of canned lobster meat - cut up and used paper towels to remove all the moisture from the meat. I sauteed 1/3 cup of chopped onions in a little butter - until just translucent, then added 1/2 cup sherry and boiled it down to add flavor. I used a frozen pie crust (the rollout kind and did not bake it beforehand) placed the lobster meat and 1/2 cup of parmesan cheese in shell. Mixed the eggs with the light cream -added the boiled down onion mixed - 1 cup shredded Swiss cheese, and some chopped fresh basil - used white pepper and a little salt - poured it over the lobster meat and the parmesan cheese. Baked at 425 for 15 minutes and reduced the heat to 300 and baked for another 45 minutes. It was AWESOME.

Made this with my own pastry recipe & added crumbled bacon to the filling. If only Travolta could only taste this version. It was divine!

Initially was going to use premade pie crust to save time, but after reading other reviews played it safe and took the time to make my own. Used lump crab meat and Old Bay seasoning. Everyone loved it. Will definitely make again.

I've made this recipe several times and my guests are amazed at the taste! I skip making the pastry shell and buy frozen ones instead.

I have made this many times with rave reviews. Filling does not fit in my deep dish pan. It will fit, however if you use 3 eggs and 1 1/2 cup cream and keep the other ingredients the same. I use half and half to lighten it up and leave out the cheeses, since I can't tell the difference. It doesn't seem to add to the dish. I also use canned crab and Pillsbury refrigerated pie crust, since I hate picking crab and making pastries. I always end up with flower all over the kitchen. This way, it takes about 15 minutes to get it into the oven and only one dirty bowl.