Head Boat Judy V. Hook 'em & Cook 'em Outfitters




Crab Quiche

This crab quiche makes a tasty lunch or brunch dish with a salad or cup of soup. This recipe for crab quiche is made with crabmeat, swiss cheese, eggs, and nutmeg.

Cook Time: 35 minutes

Total Time: 35 minutes


  • 1 pastry shell (9 inch), partially bakedCrab Quiche
  • 1 tablespoon butter
  • 2 tablespoons shallots, minced
  • 1 cup crabmeat
  • 1 tablespoon flour
  • 1 1/2 cups Swiss cheese, shredded/divided
  • 3 eggs
  • 1 cup half and half
  • 1/2 teaspoon salt
  •  dash white pepper or hot pepper sauce
  • dash nutmeg
  • minced parsley


Have a 9-inch pastry shell partially baked. Saute shallots in butter until tender, about 2 minutes; mix with crabmeat and flour; set aside. Sprinkle 3/4 cup the cheese in the pie shell, then spread with crab mixture. Sprinkle with remaining 3/4 cup of cheese. Beat eggs, cream, salt, pepper, nutmeg, and parsley until mixed. Pour into shell. Bake for 25 to 30 minutes at 350 degrees.
Serves 6 to 8.

Blackened Tuna Steaks


  • 1/4 c. olive oil
  • 2 tbsp. lime juice
  • 6 tuna steaks, about 6 oz. each
  • 1 tbsp. dry mustard
  • 2 tbsp. dried cilantro
  • 1 tbsp. chili powder
  • 1 tsp. freshly ground black pepper
  • 1 tsp. black mustard seeds

Combine olive oil and lime juice, brush each steak with mixture. Mix remaining ingredients; sprinkle over steaks. Wrap and refrigerate for several hours. Grill over hot charcoal for 4 minutes per side, or until steaks just begin to flake. Do not dry out. Top with Lime and Soy Sauce. Serves 6.


  • 2 tbsp. lime juice
    1 tbsp. champagne vinegar
    1 tsp. soy sauce
    1/4 c. olive oil
    Lime juice to taste

Whisk together ingredients and spoon mixture over tuna steaks.



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