Monday, May 14, 2012

Crab and Spinach Egg Muffins


My husband brought me a vintage Betty Crocker cookbook called Dinner in a Dish circa 1965. In it is a recipe that combines a cream sauce with crab, veggies, egg and the spice mace. Mace is like a strong nutmeg. I thought the flavor would go really nicely with the sweet crab and an egg quiche instead of a dripping cream sauce that won't freeze well. 


I just love the cover and the graphics inside. I may have to spend my garage saling this summer looking for old cookbooks.

Crab and Spinach Egg Muffins

1/2 cup millet
1 tbs butter
8 oz fresh spinach cut into small strips. 
1/2 onion diced
4 eggs
1/4 cup light cream (or add 1/4 cup milk)
1 cup milk
1 tsp orange zest
1/4 cup fresh squeezed orange juice 
1 tsp mace

1. Cook your millet by dropping it in 1 1/2 cups boiling water. Turn down the heat to simmer for 30 - 40 mintues or until the water is soaked up by the grain. 

2. In a large pot add butter and melt on medium heat. Add in chopped onions and cook for 2 minutes. Add in spinach and wilt. Set aside. 

3. In a large bowl add 4 eggs, milk, cream, orange juice and mix with an electric mixer. Add in mace, zest, millet, sinach mixture, and chopped up cooked crab meat. 

4. Scoop into a heavily greased muffin pan - the cups almost full. 

5. Bake at 350 for 30-40 minutes. 





1 comment:

  1. How much crab do you add? Also can I use coconut or almond milk as a substitute for Milk?

    ReplyDelete