From The Galley: Crab Pie

From The Galley: Crab Pie

So what is a crab pie? Well, it’s not a crab cake, it’s not a quiche, and it’s not a pot pie. It’s an actual pie shaped creation made with real lump crab meat, you cut it into slices just like a dessert pie and serve it as a decadent appetizer of tantalizing main course. Make crab pies for your next and you will be the envy of the party with this delish dish.

You will need:

• 2- 9″ deep pie crusts (baked 3 minutes and cooled)
• 1 lb. lump crab meat *
• 4 eggs
• 2 Tbsp. flour
• 1 cup mayonnaise
• 1 cup whole milk
• 8 oz. shredded Swiss cheese
• 8 oz. shredded Cheddar cheese
• 2 tsp. Old Bay seasoning
• 1- Tbsp. finely chopped onion
• 1- Tbsp. finely chopped green pepper

DIRECTIONS:

Pre-heat oven to 350º – par bake your crust for 3 minutes. We used Pillsbury pie dough and it worked out great. We did spray the pie pans with Pam spray to keep the crust from sticking.

Combine eggs, flour, mayonnaise and milk, mix well. Add remainder of the ingredients (except crab meat) and mix well.

Fold in crab meat and try not to separate the lumps of crab meat too much. Pour into 2 separate pie crusts, sprinkle with additional Old Bay Seasoning.

Bake at 350º for 50 minutes or until knife comes out clean. (Check at about 40 minutes to avoid burning, since ovens vary)

Baked in your favorite pie crust, with a simple list of ingredients, Crab Pie is astoundingly delicious. Think crab cake meets quiche. Spend the 90 minutes or so it takes to make (from start to finish), and you will be glad you did. After all, it’s crab. It’s pie. It’s a winner! Your next party deserves this dish. 

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