Recipes: Cherry Pit Cafe Crab & bacon Quiche & More

Crab & Bacon Quiche

4 Fresh Eggs

2 Cups Milk

½ tsp Hot Sauce

½ tsp Salt

8 ounces lump crabmeat

4 ounces diced bacon

5 ounces shredded Cheddar cheese

1 tsp Old Bay seasoning

1 tsp fresh lemon juice

(1) 9" Raw Pie Shell

1. Whisk together eggs, milk, hot sauce and salt in a bowl.

2. In a separate bowl, toss crab, .bacon, cheddar, seasoning and lemon juice.

3. Pour ingredients into pie shell.

4. Pour egg mixture into pie shell.

5. Bake 40-45 minutes @ 350 degrees or until firm at center.

Fried Green B.L.T.

Canola oil for cooking

3 each Fried Green Tomatoes

4 slices of crisp cooked bacon

1 Cup shredded lettuce

1 ounce Pesto Mayo

1 TBSP Margarine

1 grilled Hoagie roll

1. Cook Fried Green Tomatoes 3-5 minutes (until golden brown) in 350 degree oil.

2. Spread margarine on both sides of hoagie roll and grill 3-4 minutes until golden brown.

3. Place shredded lettuce on bottom side of hoagie roll.

4. Stack bacon on top of lettuce.

5. Place Fried Green Tomatoes on top of bacon.

6. Drizzle Pesto Mayo on top of tomatoes.

7. Serve.

Fried Green Tomatoes


1 Cups Cornmeal

1/3 tsp Cayenne

1 tsp Seasoning Salt

1 tsp Black Pepper

dash Ground Ginger

5 Green Tomatoes, sliced ¼"

2 Cups of All purpose Flour

4 whisked whole eggs

1 recipe of Fried Green Tomato Breading

Oil of choice for cooking

1. With a gloved hand, coat tomato with flour.

2. Transfer tomato to bowl of eggs.

3. Submerge tomato so that both sides are completely coated.

4. Transfer tomato to bowl of Breading.

5. Press tomato into breading for even coverage.

6. Flip tomato and press into breading again.

7. Cook tomatoes in 350 degree oil.

8. Serve hot.

Pie Dough

1 1/2 Cups {Pastry Flour

1 TBSP Powdered Sugar

1/2 tsp Salt

1/2 Cup shortening (cold), cubed

1/4 Cup ice cold water

1. In a large bowl, mix flour, sugar and salt.

2. Add shortening and coat with dry ingredients.

3. Using your hands (or pastry blender), mix until the mixture resembles a course, damp meal.

4. Add half of the water to mixture.

5. Gently mix until water is absorbed.

6. Slowly add more water while mixing.

7. Only add enough water for dough to become damp and barely holds together.

8. Do not over mix.

9. Do not knead.

10. Form dough into a ball and refrigerate for 1-24 hours.


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