Crab Quiche

This is a modified version of a simple crab quiche I found on All Recipes.com.

I added shallots, lemon juice, and zest to make the flavors a bit more complex.
I used hand-cracked snow crab legs. I also doubled the original amount because crab is delicious and if I'm going to make crab quiche, then, by golly, you are going to know it's crab quiche with every single bite. I added an additional egg to make sure I could contain the extra crab (just barely). I did stay with the store-bought crust because I am not a baker and I didn't want to risk messing up all that crabby loveliness.

INGREDIENTS

• 1/2 cup mayonnaise
• 2 tablespoons all-purpose flour
• 3 eggs, beaten
• 1/2 cup milk
• 2 cups crab meat
• 1 cup diced Swiss cheese
• 1/4 cup diced green onions
• 1/4 cup diced shallots
• Zest and juice of 1 lemon
  
• 1 (9 inch) unbaked pie crust

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended.
   
3. Arrange crab, cheese, shallots, and onion evenly into bottom of the pie shell.
   
4. Sprinkle lemon zest and juice over the filling.
   
5. Pour egg mixture over the top.
   
6. Bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean.

Charbroiled Oysters

The lovely Stacy from New Orleans taught me to make these during a post-SXSW fish fry. She gets them all the time at Drago's: Home of the Original Charbroiled Oyster. On a busy day, Drago’s enormous grills turn out around 900 dozen of the now legendary Charbroiled Oysters! We consumed 100 oysters that day—some raw, some fries, and some grilled using this simple, fabulous sauce.

Ingredients:
1 stick salt-free butter
2 T olive oil
3 grinds of fresh black pepper
1 head of garlic, minced fine
1 T dry italian seasoning (oregano, basil, etc.)
1/2 cup grated Parmigiano-Reggiano
2 dozen raw oysters on the half shell
lemon wedges

Directions:
Preheat gas grill.
In a small saucepan, combine butter, olive oil, garlic, pepper, and italian seasoning over low/medium heat until the butter is fully melted.
Remove from the heat and stir in the cheese.
Immediately, spoon the mixture onto the oysters an place them on the grill leaving them in the half shell.
When the oysters are done, the edges will begin to curl up from the shell and the sauce will bubble and smell lovely. (I can't tell you when that will be, but start checking them after the first 5 minutes.)
Once you (carefully) remove the oysters from the grill, squeeze some lemon over each one.
Allow them to cool for a few minutes lest you sear your tongue with the deliciousness.

Note: Stacy said that it's good to have some french bread to soak up that additional sauce. We didn't have any, but they were plenty good right from the shell. Enjoy!

Caution: You may experience some flare-ups. Don't worry. This only makes the oysters more delicious.
Do remember to use tongs to remove the oysters from the grill. Trust me, the shells get really freakin' hot!