Whether you are a culinary genius or you are just squeaking by when it comes to your cooking skills, having pure claw meat on hand is always a good idea. Crab claw meat can be used in a variety of recipes from a delicious dip to soups and chowders to crab cakes. Our Heron Point pure crab claw meat is wild-caught, hand selected, and steam cooked for superior quality. Pinkish chunks of whole leg meat are mixed with shreds of sweet meat from the claw in this one pound can. With so much in a can, you can prepare hearty appetizers or meals for your family and friends, without having to worry about running out. Follow along with your favorite recipe or try something new!
When you shop with us, you are shopping with a family owned business who is devoted to only providing its customers the best. Our pure crab claw meat is a delicious option for the whole family.
1 C Heron Point Crab Meat
Pastry for a 9 inch one crust unbaked Pie shell 4 eggs
1 Tablespoon chopped onion
1 Tablespoon chopped green pepper
1 C part skimmed mozzarella cheese
1 ¾ C Skim Milk
¾ C Dry Non-Fat Milk
¼ t black pepper
1 t Dijon mustard
Preheat over to 425º
Sprinkle onion and green pepper on the bottom of the unbaked pie shell
Add mozzarella cheese
Add one cup well drained crabmeat
Lightly beat four eggs with skim milk and dry milk in medium bowl
Pour mixture over ingredients in pie shell
Bake for 15 minutes uncovered at 425º
Reduce oven temp to 300º and cook for approximately 30 minutes
To check, use butter knife. Put half way between edge of pie and middle.
When the knife comes out clean then the quiche is done.