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
You’ll 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 :
-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)
Enjoy !
