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Crab Pie

Source of Recipe

Hotsaucedaily.com


Recipe Introduction

My friend, Lena, sent me a link to this recipe while they were wintering in TX and I told her that I would make it for them when they got home and came to visit us. That happened yesterday. This was delicious. Like quiche, but not so custardy. The website says that you can use backfin, but I went ahead and used lump. I think that either would be perfectly fine. I would suggest some changes: I think that the full amount of cheese called for (8 ounces of each) would be overkill. I backed off to about 6 ounces of each and that was fine. Next time, I would add a bit of dry mustard and some hot sauce to perk things up. I used the Cook' Illustrated Vodka pie crust. And I omitted the green pepper because I detest it and green pepper has NO business near anything as delicately flavored as blue crab! To make things easier, you can make the crust dough the day before, chill it and roll it out and do the blind baking. Just cool, wrap in plastic and let sit at room temperature until the next day.

Recipe Link: hotsaucedaily.com/crab-pie-recipe/

List of Ingredients

2- 9-inch deep pie crusts
1 lb. crab meat
4 eggs
2 Tbsp. flour
1 cup mayonnaise
1 cup whole milk
6 oz. shredded Emmenthaler cheese
6 oz. shredded Cheddar cheese
2 tsp. Old Bay seasoning - plus more for serving
1- Tbsp. finely chopped onion
1- Tbsp. finely chopped green pepper
1 t. salt
1 t. pepper



Recipe

When you have rolled out your crusts and fitted them to the pans, heat the oven to 400 degrees. Line the crusts with non-stick foil (non-stick side down) and fill with weights or dried beans. Bake for about 10 minutes - it should just be starting to look dry. Remove from the oven and gently lift the foil and weights out of the crusts. Allow to cool.

When ready to bake the pie, heat the oven to 350 degrees. Divide the cheeses and the crab between the two crusts. Mix the eggs, flour, mayonnaise and milk. Add the 2 t. Old Bay, onion, green pepper (if you choose - I hope you don't), salt and pepper to the egg mixture. This is where I'd add the dry mustard and hot sauce. Mix well. Pour equal amounts into the crusts over the cheese and crabmeat. I thought at this point that I didn't have enough custard, but it puffed up just fine. Sprinkle with a bit more Old Bay.

Bake for 50 minutes - or until a knife comes out clean (check at 40 minutes).

Makes 2 pies.