How To Make Crab Pie

Crab Pie is a delightful twist on quiche with a richer, less eggy filling. Infused with Old Bay and two types of cheese, it’s a perfect choice for a savory lunch. This elegant dish showcases the exquisite taste of fresh lump crab meat, complemented by Swiss and Cheddar cheeses, making it a simple yet sophisticated recipe that truly highlights the flavors of the sea.

Why You’ll Love This Recipe

This Crab Pie is a seafood lover’s dream. You’ll appreciate the harmonious blend of flavors from the crab, cheeses, and spices. It’s easy to prepare, yet impressive enough to serve for special occasions. Plus, the creamy filling is so satisfying, it’s bound to become a favorite in your recipe collection.

Kitchen Equipment You’ll Need

• Oven
• Pie weights or aluminum foil
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Pie pans

Ingredients

• 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

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Par-bake your pie crusts for 3 minutes, then let them cool.
2. Prepare the filling. In a mixing bowl, whisk together the eggs, flour, mayonnaise, and milk until smooth.
3. Add flavorings and cheese. Mix in the Old Bay seasoning, onion, green pepper, Swiss cheese, and Cheddar cheese.
4. Incorporate the crab meat. Gently fold in the crab meat, being careful not to break up the lumps too much.
5. Assemble the pies. Divide the filling evenly between the two pie crusts. Sprinkle with additional Old Bay seasoning if desired.
6. Bake. Place the pies in the oven and bake for 50 minutes. Start checking at 40 minutes to ensure they do not overcook.

Tips for Success

• For the best flavor, use fresh lump crab meat. Backfin is a more affordable alternative that works well too.
• Par-baking the crust ensures a crispy base that won’t become soggy.
• Gently fold in the crab meat to maintain its delicate texture.

Additional Tips and Variations

If you like a bit of heat, add a pinch of cayenne pepper to the filling. You can also experiment with different cheeses, such as Gruyère or Monterey Jack, for a unique twist.

Nutritional Highlights (Per Serving)

• Calories: Approximately 450
• Protein: 25g
• Fat: 32g
• Carbohydrates: 15g

Frequently Asked Questions (FAQ)

Can I use canned crab meat? Yes, but fresh crab meat provides the best flavor and texture.

How do I store leftovers? Store any leftover crab pie in the refrigerator for up to 3 days. Reheat in the oven for best results.

Can I freeze crab pie? Yes, you can freeze it for up to 2 months. Thaw in the refrigerator before reheating.

Conclusion

This Crab Pie is a luxurious dish that’s sure to impress your family and friends with its rich flavors and creamy texture. Give this recipe a try, and let us know how it turns out! We’d love to hear about your culinary adventures in the comments below.