Gluten Free Crab Quiche

Kent Island Crab Cakes ships its famous seafood nationwide on Goldbelly! Kent Island starts with a creamy egg custard and adds only fresh jumbo lump crabmeat, imported Swiss cheese, and their special blend of spices for the most outstanding gluten-free crab quiche. This delicious gluten-free crab quiche can be served as a light entrée or a special treat for brunch.

The Chesapeake is home to the Blue Crab, which is arguably the finest crabmeat in the world used to make Maryland style jumbo lump crab cakes. This crabmeat from Maryland has become the most desired crab meat in the United States due to its supreme flavor but also elusive scarcity.

Nestled in the Chesapeake Bay on Maryland’s Eastern Shore, Kent Island Crab Cakes has been serving gourmet crab for three generations. Since Ron and Margie Kauffman established Kent Island Crab Cakes in 1980, the seafood purveyor has been preparing the finest Maryland style jumbo lump crab cakes made with Maryland blue crabs.

MORE DETAILS

• This package serves 8 people and includes 1 Gluten Free Crab Quiche
• Each Quiche is a in a 9″deep dish pan (2 lbs.)

INSTRUCTIONS / STORAGE

• Kent Island Crab Cakes ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Quiche ships frozen with dry ice, may thaw in transit
• Do not remove dry ice with bare hands
• Freeze upon arrival, frozen crab cakes may be enjoyed up to 1 year after arrival
• To serve please follow direction below

Preparation

• Thaw in refrigerator for 2 hours
• Bake in a preheated oven at 375° F on a sheet pan for approximately 45 minutes or until the center appears to be set and cooked all the way through.
• Cook until internal temperature of 165 degrees F

Ingredients

FILLING: Jumbo Lump Crabmeat, Half & Half (Milk, Cream, less the 5% Disodium Phosphate and Sodium Citrate), Swiss Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Pasteurized Whole Eggs, Fresh Green Onion, Salt, Dry Mustard Powder, Hot Sauce (Red Peppers, Salt, Vinegar), Mace. PIE SHELL: Fresh Gluten Free Pie Crust: (Rice Flour, Cornstarch, Sorghum Flour, Millet Flour, Corn Flour, Pasteurized Eggs {Whole Eggs, Citric Acid, Xanthan Gum}, Shortening {Palm Oil, Cottonseed Oil}, Lemon Juice, Xanthan Gum, Gelatin, Salt.