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Crab Quiche with Savory Thyme Parmesan Pancakes

Quiche Ingredients
1 package SeaPak Crab Cake, thawed
2 9-inch frozen pie crust, thawed
1 (8 oz) package cream cheese, cut into cubes
2 cups (about 8 oz) gruyere cheese, shredded
8 large eggs
1 cup whipping cream
1/2 teaspoon garlic salt
1/8 teaspoon nutmeg
Pancake Ingredients
2 cups complete pancake mix
1 1/2 cup water
4 eggs
1 cup shredded parmesan cheese
1/2 teaspoon fresh thyme
1/2 teaspoon garlic powder
Directions
PREHEAT oven 400°F. Prick pie crusts several times with a fork. Bake 3 minutes.
REMOVE crust and re-prick several with folk. Bake 5 more minutes. Remove from oven and set aside.
PLACE cream cheese cubes into a small glass dish. Microwave for 1 minute or until melted.
SIMMER for 5 minutes until all ingredients are hot, stirring frequently.
COMBINE eggs, whipping cream, garlic salt and nutmeg in large mixing bowl.
WHISKING constantly add 1/4 of the melted cream cheese to egg mixture. Continue to add 1/4 of cream cheese, whisking constantly until fully incorporated.
CRUMBLE 1 crab cake into each pie shell. Sprinkle 1/2 shredded gruyere cheese into each pie crust.
POUR 1/2 the egg mixture into each pie shell. Sprinkle remaining shredded gruyere cheese over the top.
BAKE 35 minutes or until fully set. Remove from the oven and let sit for 10 minutes before serving.
Pancakes
Prep Time: 6 minutes – Cook Time: 15 minutes – Total Time Start to Finish: 20 minutes – Makes: 18 pancakes
PREHEAT nonstick skillet on medium heat.
MIX pancakes mix, water, eggs, parmesan, thyme and garlic in a large bowl until fully incorporated.
SPRAY skillet with non-stick cooking spray. Pour approximately 1/4 cup batter for each pancake. Turn pancakes when they start to bubble and bottoms are golden brown.
SERVE pancakes warm. Top with butter or other condiments of choice.
Smokey Crab Breakfast Scrambler Wrap

1 (8 oz) package SeaPak Maryland Style Crab Cakes, thawed
6 eggs
3 Tablespoons cream (or whole milk)
1/2 cup shredded cheddar cheese
3 Tablespoons precooked bacon crumbles (or 3 cooked bacon strips, crumbled)
3-4 tortilla wrap (6-inch)
1 Tablespoon butter
THAW crab cakes according to package directions (either in the refrigerator overnight or under cool or tepid running water).
CRACK eggs into a medium bowl and discard the shells. Whisk eggs together until well blended.
ADD cream, cheddar cheese and bacon crumbles to the eggs and whisk together. Use fingers to gently crumble crab cakes and add to egg mixture. Gently stir mixture together with a fork until combined.
PLACE butter into a large skillet and heat on medium-high heat until butter melts.
REDUCE heat to medium and pour in egg and crab mixture. Use a rubber heat-resistant spatula to slowly stir the eggs while they cook. Cook eggs to the desired level of doneness.
SPOON onto tortillas, wrap, and serve immediately.
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