Crabmeat Quiche

ie crust for a 9 inch pie pan

1 Cup Maine Jonah crabmeat
1 10oz package of chopped broccoli or spinach
8 oz mozzarella cheese
1/3 chopped green peppers
1/3 chopped onions
1/2 Cup mayonnaise
2 Tablespoons flour
2 Beaten eggs
1/2 Cup milk

Preheat oven to 450 degrees. Combine all ingredients and pour into pie crust. Bake at 450 for 15 minutes covered. Remove cover and reduce heat to 350 degrees for 30 minutes. Serves 6

This recipe works well using Maine cleaned shrimp instead of Jonah crabmeat.


Stuffed Calamari

2 1/2 lb Package calamari, cleaned tubes & tentacles
4-5 Tbls olive oil
4 cloves garlic
2 Tbls finely chopped parsley
3 oz each ground beef & pork

2 eggs, beaten
1/4 cup Parmesan cheese
1/2 cup Pecorino cheese
Tbls bread crumbs
10 oz peeled, chopped tomatoes

Pour 3 Tbls of olive oil pan and saute half the garlic and parsley over medium heat for 1-2 minutes. Chop the tentacles coarsely and add to the pan with the beef and pork. Cook for 5 minutes on medium heat, stirring frequently. Season with salt and pepper. Pour in half the wine and cook until it evaporates. Remove from the heat.

Add the eggs, Parmesan, Pecorino and bread crumbs to the pan and mix well.

Stuff the calamari with this mixture, securing the end with tooth picks.

Heat the remaining oil in the same pan and saute the remaining parsley and garlic with the stuffed calamari.

Cook for 5 minutes while turning the calamari to brown on all sides. Add remaining wine and cook until evaporates.

Finally, transfer to a baking dish and add tomatoes and bake in a preheated 375 degree oven for about 30 minutes.

Notes: We have found that it is much easier to stuff the calamari by putting the stuffing into a plastic bag and cutting a small hole into the corner of the bag and squeezing the mixture into the tubes. However, its also much easier with 2 people. Finally, this recipe is also very good by substituting the meat with fresh crab meat.