Crab dip, crab melts, crab cakes – all are delicious ways to enjoy fresh blue crab from the Chesapeake Bay. This Crab Pie recipe just blows everything else out of the water, so to speak. Make this easy pie for your next family gathering, and get ready for the accolades and the “I need this recipe!” comments.
Crab Pie is a rich, savory, almost quiche-like pie that is very satisfying. With one bite you will say “wow”. This is a “stellar” appetizer or even entrée to take to your next family gathering that will just blow away any dip that you used to bring.
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
* – We used backfin, and it was fine. Lump is the most expensive and not necessary.
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!
Let us know if you make this dish. We’re here to help, just ask.
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