Crab quiche

What I had:

• 8 oz crab meat
• 1 can pillsbury crescent roll
• 1/4 cup chopped red onion
• 1/4 cup chopped poblano peppers
• 1/2 cup chopped red bell pepper
• 8 eggs beaten
• Salt, pepper, paprika to taste
• Old Bay, as much as you can handle

What I did:

• Sautéed the onions, and both peppers in a tablespoon of olive oil for a couple minutes
• Added salt, pepper, paprika and mix well
• Added the crab meat and Old Bay, tasting as I went
• Pre-heated the oven to 375
• Unrolled the crescents and layered a 9" pie dish, cutting and replacing as needed, pinching together any seams
• Baked for 6 minutes
• Whisked the sautéed mixture into the eggs, and poured into partially baked crust
• Baked for 40-45 minutes till edges are brown and the filling is set
• Enjoyed with my favorite hot sauce

Spicy orzo crab salad

What I had:

• 16 oz Pappardelle's spicy red hot Thai curry orzo pasta
• 16 oz lump crab
• 8 oz heavy cream
• 6 red bell peppers diced
• 2 red onions diced
• 1 tbsp butter
• 2 tbsp lemon juice
• Old Bay seasoning to taste
• Key lime sea salt to taste
• Cumin powder to taste

What I did:

• Brought a pot of salted water to boil. Added orzo and cook until al dente, stirring occasionally.
• Meanwhile, melted a pat of butter in a saute pan over medium-low heat; added red peppers and onions and cooked until soft and fragrant. 
• Added crab and cook until heated through. 
• Added orzo, lemon juice, heavy cream, and stirred to combine.
• Added the cumin powder, Old Bay and sea salt to taste and mixed well.
• Served warm as a side to a fisherman's stew. 

It was DELICIOUS!!!