Crab Pie is similar to a quiche but has a slightly less eggy filling. Flavored with Old Bay and two types of cheese, it makes a delicious lunch.
This Crab Pie is loaded with fresh lump crab meat. Mayonnaise plus Swiss cheese and cheddar cheese add to the richness. It’s a simple, elegant recipe that really lets the flavor of the crab shine
HOW TO MAKE CRAB PIE:
Prebake the pie crust. Poke holes in it first and then press a double layer of aluminum foil on top to hold the pie crust down. You can use pie weights if you have them.
Make the filling. Whisk together the mayonnaise, milk, flour, Old Bay, salt, pepper, and eggs. Then fold in the cheese, crab, and green onions. Transfer to pie crust.
Bake for 30 to 35 minutes.
2- 9″ deep pie crusts (baked 3 minutes and cooled)
1 lb. lump crab meat *
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
-I used backfin, and it was fine. Lump is the most expensive.
-Pre-heat oven to 350º – par bake your crust for 3 min.
-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. Check at about 40 minutes to avoid burning, since ovens vary)