Crab Pie Recipe Recipe 455 Recipes

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CRAB PIE RECIPE



Crab Pie Recipe image

Quiche never tasted so good.

Provided by Southern Living Test Kitchen

Categories     Casserole

Time 1h35m

Yield Serves 8

Number Of Ingredients 14

½ (14.1-oz.) package refrigerated piecrusts
1 tablespoons olive oil
1 small leek (about 5 oz.), finely chopped
4 ounces baby spinach, chopped (about 3 cups)
3 large eggs
1 cup heavy cream
4 ounces cream cheese, softened
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped garlic (about 2 garlic cloves)
1 tablespoon Dijon mustard
2 teaspoons finely chopped fresh thyme
1 ½ teaspoons kosher salt
½ teaspoon lemon zest (from 1 lemon)
8 ounces fresh lump crabmeat, drained and picked over

Steps:

  • Preheat oven to 350°F. Fit piecrust into a 9-inch pie plate according to package directions. Set aside.
  • Heat oil in a skillet over medium-high; add leek, and cook, stirring often, until soft and slightly golden, about 10 minutes. Add spinach to skillet, and cook, stirring often, until spinach is wilted and all water has evaporated, about 5 minutes. Remove spinach-leek mixture from skillet.
  • Whisk together eggs, heavy cream, and cream cheese in a large bowl until smooth. Whisk in chives, garlic, mustard, thyme, salt, and lemon zest. Gently fold in spinach-leek mixture and crabmeat; carefully pour mixture into prepared piecrust. Place on middle rack of preheated oven, and bake until set in middle, about 50 minutes. Cool pie on a wire rack 15 minutes before cutting.

LOBSTER AND CRAB POT PIE



Lobster and Crab Pot Pie image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

1 pound frozen puff pastry, thawed
1 egg, beaten
1/4 cup grapeseed oil
1 cup diced white onion
1 pound lobster meat, diced
1 cup small diced carrots
1 cup small diced celery
1/2 cup all-purpose flour
4 cups chicken broth
3 cups milk
1 pound jumbo lump crabmeat, cleaned, cartilage removed
1/2 cup frozen English peas, thawed
Salt and freshly ground black pepper
2 tablespoons chopped chives, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Roll out the puff pastry on a floured surface, to about 1/2-inch thickness. Using a round pastry cutter or cookie cutter, about 3 inches in diameter, cut out 6 round disks.
  • Brush each disk with the beaten egg, coating the pastry well. Arrange on a greased baking sheet and bake until the pastry rises and is golden brown, about 15 to 20 minutes. When baked, remove from oven and allow to cool.
  • Add the grapeseed oil to a large heavy-bottomed saucepan over medium heat. Add the onions and saute until soft and translucent (not caramelized), then add the lobster. Saute until the lobster is cooked, about 5 to 8 minutes.
  • At this point, add the carrots and celery and saute a few more minutes until the vegetables are tender.
  • Stir in the flour and cook for about 5 minutes; this is the beginning of the roux. Slowly begin adding the chicken stock, stirring continuously, until the mixture thickens. *Add the milk, slowly and stir until incorporated to the desired thickness.
  • Reduce the heat to a simmer and continue to cook for a further 10 to 12 minutes. Just before serving add the crabmeat and the peas and adjust the seasoning with salt and pepper, to taste. To serve, spoon into small bowls, sprinkle with chopped chives and top with a puff pastry disk.
  • *Cook's Note: By adding the liquid slowly it will help you see the desired thickness of the sauce. You may not need all of the milk, as some flours absorb different amounts of liquid. Just be careful.

CRAB PIE



Crab Pie image

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.

Provided by Christin Mahrlig

Categories     Lunch

Number Of Ingredients 11

1 (9-inch) pie crust, (refrigerated or homemade)
1/2 cup mayonnaise
1/2 cup whole milk
1 tablespoon flour
1/2 teaspoon Seafood seasoning or Old Bay
1/4 teaspoon salt and 1/4 teaspoon pepper
2 large eggs
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
8 ounces lump crab meat
2 green onions, (sliced)

Steps:

  • Preheat oven to 350 degrees.
  • Fit pie crust into a 9-inch pie pan and crimp the edges. Use a fork to pierce holes in the bottom. Press a double layer of aluminum foil into the pie crust. Bake for 8 minutes. Remove foil.
  • In a large bowl, whisk together mayonnaise, milk, flour, seafood seasoning, salt, pepper and eggs.
  • Add swiss cheese, cheddar cheese, crab meat, and green onions and gently stir in.
  • Transfer filling to pie crust. Bake for 30 to 35 minutes.

Nutrition Facts : Calories 356 kcal, ServingSize 1 serving

IMPOSSIBLY EASY SEAFOOD PIE



Impossibly Easy Seafood Pie image

Ahoy there! A savory blend of crab and rich cheeses bakes in this delicious pie that's hearty enough to satisfy even the hungriest of crews.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 10

1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained, or 1 package (5 ounces) frozen cooked salad shrimp, thawed and drained
1 cup shredded sharp natural Cheddar cheese (4 ounces)
1 package (3 ounces) cream cheese, cut into 1/4-inch cubes
1/4 cup sliced green onion
1 jar (2 ounces) diced pimientos, drained, if desired
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 eggs

Steps:

  • Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, cheeses, onions and pimientos in pie plate.
  • Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
  • Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.

Nutrition Facts : Calories 255, Carbohydrate 9 g, Cholesterol 155 mg, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 630 mg

CRAB PIE



Crab Pie image

Make and share this Crab Pie recipe from Food.com.

Provided by chia2160

Categories     Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon butter
1 tablespoon flour
1/2 cup chopped onion
1/4 cup chopped celery
1 teaspoon salt
1/4 teaspoon cayenne
1 1/2 cups milk
1 lb lump crabmeat, picked over for shells and cartilage
3 tablespoons chopped parsley
3 tablespoons chopped green onions
1/2 cup dried fine breadcrumbs
2 teaspoons rustic dry rub seasonings
4 ounces grated white cheddar cheese (about 1 cup)

Steps:

  • Preheat oven to 400ºF.
  • Combine the butter and flour in a skillet over medium heat.
  • Stir for 3 to 4 minutes, or until well blended.
  • Add the onions, celery, salt, and cayenne.
  • Cook, stirring for 3 to 4 minutes, or until slightly soft.
  • Add the milk.
  • Stir for 3 to 4 minutes, or until the sauce thickens slightly.
  • Add the crabmeat, parsley, and green onions.
  • Stir and cook for about 1 minute.
  • Remove from the heat.
  • Pour the mixture into a 9-inch glass pie dish or 6 small ramekins.
  • Combine the bread crumbs and the rub.
  • Sprinkle over the top of the crabmeat mixture.
  • Sprinkle the cheese over the bread crumbs.
  • Bake for about 20 minutes or until bubbly and brown.
  • Remove from the oven and let stand for 2 minutes before serving.

CRAB PIE



Crab Pie image

Great main or side dish! try making some crawfish etouffee (no rice) and pouring over the pie after it is cooked! delish!!

Provided by Samantha Clostio

Categories     Seafood

Time 1h25m

Number Of Ingredients 12

8 oz lump crab meat
1/2 large finely chopped onion
1/2 c finely chopped celery
1/2 medium finely chopped green pepper
1/2 c bread crumbs
1 c mayonnaise
2 large eggs, beaten
2/3 c shredded cheddar
1 Tbsp lemon juice
1/4 tsp salt and pepper to taste
1/4 Tbsp cayenne pepper
1 unbaked pie shell

Steps:

  • 1. Pre-heat to 350.
  • 2. Combine crab meat, onion, celery, green pepper, mayonnaise, eggs, lemon juice, salt, pepper, cayenne pepper, and all but 2 tablespoons of bread crumbs in bowl and mix lightly.
  • 3. Put crab mixture into unbaked pie crust. make sure your crab mixture is evenly spread.
  • 4. Layer the cheddar cheese on top of crab mixture then add the rest of the bread crumbs on top of the cheese.
  • 5. Bake for 25 minutes and also making sure the pie is fluffy and the top golden brown.
  • 6. Let cool for 5 minute then DIG IN!!!

CRABAPPLE PIE



Crabapple Pie image

Crabapples grow abundantly in Appalachia and in other parts of the South. It takes a lot of these small apples to make 6 cups, but for people who love tart apples, this tiny powerhouse of a fruit is unbeatable. Depending on where you live, the season starts in August and sometimes continues into early winter. Whenever crabapple season occurs in your area, make it a point to slip this unusual treat into your yearly pie rituals. To core the crabapples, slice off the blossom end with a paring knife and cut around the core in four cuts. This will leave a squarish core, which is much easier than trying to halve and core the crabapples. If you can't find crabapples, substitute tart apples, such as Granny Smith, and coat the diced apples with the vanilla, lemon juice, and water right away, instead of sprinkling them on after the pie is filled.

Yield makes one 9-inch pie

Number Of Ingredients 10

1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
6 cups cored and finely chopped red crabapples, peels left on
1 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 tablespoons lemon juice
1/4 cup water
1 tablespoon milk or cream
Brown, granulated, or raw sugar, for sprinkling

Steps:

  • Preheat the oven to 450°F. Line a 9-inch pie plate with 1 rolled-out crust.
  • Toss the crabapples with the sugar, flour, and salt. Spread the filling in the crust, then sprinkle with the vanilla, lemon juice, and water. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top. Brush the top crust with the milk, then sprinkle with the sugar.
  • Bake for 10 minutes, then lower the oven temperature to 375°F and bake another 40 to 45 minutes, until golden brown and bubbling. Cool on a wire rack for 1 to 2 hours before slicing. Serve at room temperature or slightly warm.

CRAB MEAT PIE RECIPE - (4/5)



Crab Meat Pie Recipe - (4/5) image

Provided by cgipe

Number Of Ingredients 11

7 1/2 ounces crab meat
1 cup finely chopped celery
2 tablespoon grated onion
2 tablespoon chopped green pepper
2 eggs, beaten
1 cup mayonnaise
1/2 cup bread crumbs
1/2 cup shredded Cheddar
1/4 teaspoon salt
1 tablespoon lemon juice
Unbaked pie shell

Steps:

  • Combine crab meat, celery, salt, onion, green pepper, mayonnaise, lemon juice, eggs and all but 2 tablespoons bread crumbs. Mix lightly. Turn into unbaked pie shell, sprinkle with reserved crumbs and Cheddar cheese. Bake 25 minutes in a 350°F oven, or until firm and brown. Should be golden brown and fluffy.

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