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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chris's Crab Pie Recipe

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This recipe for Chris's Crab Pie is from Family Cookbook Supplement, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


½ (14.1-oz.) pkg. refrigerated piecrusts
1 tbsp. olive oil
1 small leek (about 5 oz.), finely chopped
4 oz. baby spinach, chopped (about 3 c.)
3 large eggs
1 c. heavy cream
4 oz. cream cheese, softened
2 tbsp. finely chopped fresh chives
1 tbsp. finely chopped garlic (about 2 garlic cloves)
1 tbsp. Dijon mustard
2 tsp. finely chopped fresh thyme
1½ tsp. kosher salt
½ tsp. lemon zest (from 1 lemon)
8 oz. fresh lump crab meat, drained and picked over

Preheat oven to 350°. Fit piecrust into a 9" 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 crab meat; 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.

Personal Notes:
Personal Notes:
I substituted green onion for the chives and doubled it using both pie crusts.
Chris made this for a July 4th family week meal but he omitted the spinach and added ¾ cup of shredded Swiss cheese to each pie. He also added some Zatarain's Crab Boil© spice to give it a little kick.




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