In article >,
Christine Dabney > wrote:

> So far, I am thinking of two ideas. One is a souffle, which usually
> starts with a roux base, and can sometimes be made from seafood.
> The other is a quiche, but quiches don't usually have a roux base. But
> I keep on thinking that would be very good, a crab quiche. I think if
> I added eggs or egg yolks, it might turn into a respectable quiche
> type dish. Maybe milk or cream too?

I've served many a crab meat Omelet. I like to keep things simple. :-)

Crab over linguine in an Alfredo sauce also works well.
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