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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crab Pie Recipe

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This recipe for Crab Pie is from Willis Family and Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2- 9" deep pie crust
1 lb back fin, claw, or lump crab meat. its all good it crab!
4 eggs
1 c. Dukes mayonnaise
1 c. milk
2 tbsp. flour
8 oz. cheddar cheese, grated
8 oz. pepper jack cheese, grated
2 oz. parmesan , freshly grated
2 tsp. Slap Ya Mama, cajun seasoning
1/4 c. finely chopped green pepper
1/4 c. finely chopped onion
1 jalapeno seeded and finely chopped
Directions:
Directions:
Preheat oven to 350º par bake the pie crust for 4 to 5 minutes, to keep from having a soggy crust. In a large bowl combine all of the ingredients except the crab meat and mix well. Fold in the crab meat, being careful not to break it up if you use lump. You pay big money for it to be that way so keep it that way. Pour into the two deep pie crust, and bake for 45-50 minutes until set. The mixture will fill the pie shells all the way to the top. I always bake mine on a cookie sheet incase it spills over during baking. If you have extra filling you can put it in a greased miffin tin or small souffle dish and have a extra treat for the cook. No one will know you had a sneak. ;-)
Personal Notes:
Personal Notes:
Yes it makes a lot but the second pie freezes great. I wrap it in foil and put it in a gallon size freezer bag. Just thaw the night before in the fridge and reheat in the oven. It should keep about 2 months in the freezer it just never last that long around here. Its an easy lunch or supper served with a salad or roasted asparagus.

 

 

 

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