Saturday, June 8, 2019

Crab and Cheese Bake with Tarragon Cream Sauce

This Crab and Cheese Bake is a cross between an omelet and a quiche. It’s a quick and easy brunch dish with a tarragon cream sauce. Serve with some fresh fruit and your favorite muffin. Serves 4-6 Total Time: 40 minutes or microwave it in 10.


1 6oz pkg crabmeat
1 3oz pkg pimiento flavored cream cheese, cut into chunks
1 cup cheddar cheese, shredded
2 eggs
1/2 cup milk
3/4 teaspoon salt
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon dried thyme
2 tablespoons vegetable oil

Tarragon Cream Sauce:
1/4 cup butter
2 egg yolks
2 teaspoons lemon juice
1/4 cup half-and-half
1 teaspoon dried tarragon
Dash salt


Place crab meat and cheeses in the bottom of a greased 1 qt casserole or quiche dish. In a blender add in the eggs, milk, salt, flour, baking powder, thyme and oil; blend on high for 2 minutes. Pour over crab meat mixture. Bake in a preheated 350F oven for 30 minutes.

Make sauce by adding all the ingredients in a metal bowl over a pot of boiling water. Whisk until thickens and smooth. Whisk in salt. Serve wedges of the crab bake with a spoonful of sauce on the side. Yum Yum! 

Microwave Instructions:

Place crab meat and cheeses in a greased 9” microwaveable dish. Combine and blend the remaining ingredients in a blender. Pour over crab meat mixture. Microwave on medium power for 8-10 minutes, until mixture sets.

Melt butter in a 2-cup glass measuring cup in the microwave on high for 1-1 1/2 minutes. Whisk in the egg yolks, lemon juice, half-and-half and salt until blended. Microwave high 1 minute, 30 seconds at a time to whisk until thickens. To serve: cut the crab bake into wedges, spoon sauce over.

No comments:

Post a Comment