What can I do with a Can of Crabmeat?

I bought a can the other day, and used it in one of my favourite recipes - Avocado and Crabmeat (I fill the hole where the big seed was, with crabmeat, and then cover with a cheese sauce and then bake it until the cheese has turned golden.)

However, not all the contents of the can were used.  It had sat in the refrigerator for two days, so I knew I had to do something with it.  I looked at a few recipes, but in the end decided to 'do my own thing.' My family hated me creating, because I seldom remembered the EXACT ingredients, etc. They'd tease me because they knew I could probably never recreate it.

I was going to make a quiche, but I chose not to use pastry - I could make it - usually do, as I am not a fan of pre-packaged stuff.  But I figured I could do without the extra calories, so I whipped up a couple of eggs, some pepper (some folk add salt but I seldom do), a spoon full of plain flour, the crab meat and some shallots and parsley, and a handfull of grated cheese.

It is in the oven cooking and should be great.  I can see it rising and am waiting for it to brown on the top.

So it is Crab Quiche (without the pastry) for lunch, and a variation of Maggie Beer's Chook Legs with Vino Cotto for dinner tonight. 

This past week The Courier Mail has run a promotion with a mini cook book each day.Famed cooks such as Jamie Oliver, Stephanie Alexander, Donna Hay, Matt Moran, Maggie Beer, and more have each contributed a small book of wonderful recipes.  I have them all.  Though I cook for only one, I can manage most, but am happy to vary things a little.