Crab Pie Recipes

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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 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.

CRAB PIE RECIPE RECIPE - (4.5/5)



Crab Pie Recipe Recipe - (4.5/5) image

Provided by á-46109

Number Of Ingredients 12

2- 9 ″ deep pie crusts (baked 3 minutes and cooled)
1 pound lump crab meat
4 eggs
2 tablespoon flour
1 cup mayonnaise
1 cup whole milk
8 ounce shredded Swiss cheese
8 ounce shredded Cheddar cheese
2 teaspoons Old Bay seasoning
1 tablespoon finely chopped onion
1 tablespoon finely chopped green pepper
(Note: You can use backfin, it is fine. Lump is the most expensive and not necessary.)

Steps:

  • Preheat oven to 350ºF Bake your crust for 3 minutes. We used Pillsbury pie dough and it worked out great. We did spray the pie pans with Pam spray to keep the crust from sticking. Combine eggs, flour, mayonnaise and milk, mix well. Add cheese, 1 teaspoon Old Bay, onion and pepper 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 350ºF for 50 minutes or until knife comes out clean. (Check at about 40 minutes to avoid burning, since ovens vary.)

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

CRAB QUICHE



Crab Quiche image

My husband loves quiche and he asked me if I could try to make him one. I decided to try a crab quiche, and it was gone in one sitting. You won't be disappointed!

Provided by JIMZGRL

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h

Yield 8

Number Of Ingredients 10

1 (9 inch) deep dish frozen pie crust
4 eggs
1 cup heavy cream
½ teaspoon salt
½ teaspoon black pepper
3 dashes hot pepper sauce (e.g. Tabasco™), or to taste
1 cup shredded Monterey Jack cheese
¼ cup grated Parmesan cheese
1 (8 ounce) package imitation crabmeat, flaked
1 green onion, chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
  • In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
  • Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 16.9 g, Cholesterol 154.1 mg, Fat 26.1 g, Fiber 0.5 g, Protein 11.4 g, SaturatedFat 13.2 g, Sodium 691 mg, Sugar 3.1 g

BREAKFAST CRAB PIE



Breakfast Crab Pie image

I love this for Sunday brunch, then later in the week we'll have leftovers as a main dish served with a salad.

Provided by Millereg

Categories     Breakfast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 bunch scallion, chopped
1 large red pepper, chopped
6 ounces backfin crab meat
1 cup grated swiss cheese
1 cup grated cheddar cheese
8 large eggs
2 cups half-and-half
salt, to taste
1/2 teaspoon pepper
1 cup fresh breadcrumb

Steps:

  • Butter a 10-inch quiche pan.
  • Beat the eggs.
  • Mix all of the remaining ingredients together and add to the eggs.
  • Pour into the pan and bake at 350°F for about 45-50 minutes until set.
  • Cut into pie-shaped pieces and serve hot.

SWISS 'N' CRAB SUPPER PIE



Swiss 'n' Crab Supper Pie image

Though some parts of Alaska are suitable for farming, we're on the Gulf, where commercial fishing is the main industry. Crab is plentiful here, and so is salmon, halibut, shrimp and sea herring. You don't need fresh crab for this delicious, easy-to-make supper pie, though-with canned crabmeat, it becomes a great "off-the-shelf" meal. Hope your family enjoys it as much as mine does!

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 11

1 refrigerated pie pastry
1 can (6 ounces) lump crabmeat, drained
1 cup shredded Swiss cheese
2 green onions, thinly sliced
3 large eggs, beaten
1 cup half-and-half cream
1/2 teaspoon salt
1/2 teaspoon grated lemon zest
1/4 teaspoon ground mustard
Dash mace
1/4 cup sliced almonds

Steps:

  • Line a 9-in. tart pan with unpricked pastry shell; line pastry with heavy-duty foil. Bake at 450° for 5 minutes. Remove foil. , Arrange crab evenly in baked crust. Top with cheese and green onions. Combine remaining ingredients except almonds; pour into tart shell. Top with almonds. , Bake at 325° for 45 minutes or until set. Let stand for 10 minutes before serving.

Nutrition Facts :

CRAB PIE



CRAB PIE image

Categories     Shellfish

Number Of Ingredients 11

1- 9″ deep pie crust (baked 3 minutes and cooled)
4 oz. shredded Swiss cheese
2 eggs
4 oz. shredded Cheddar cheese (can be low fat)
1 Tbsp. flour
½ cup chopped green or red pepper
½ cup mayonnaise (can be low fat)
¼ cup finely chopped onion
½ cup milk (can be skim milk)
1 tsp. Old Bay seasoning
½ lb packaged crab meat

Steps:

  • Pre-heat oven to 350º - par bake your crust for 3 minutes. Combine eggs, flour, mayonnaise and milk, mix well. Add cheeses, pepper, onion and Old Bay seasoning. Mix well. Mixed ingredients resemble slurry. Don't worry - the pie sets up nicely. Fold in crab meat and try not to separate the lumps of crab meat too much. Pour into pie crust, sprinkle with additional Old Bay Seasoning. Bake at 350º for 50 minutes or until knife comes out clean. (Check at about 40 minutes to avoid burning, since ovens vary.)

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

IMPOSSIBLY EASY MINI CRAB CAKE PIES



Impossibly Easy Mini Crab Cake Pies image

Enjoy this impossibly easy pie made using crabmeat, veggies and Original Bisquick® mix; topped with aioli - a mild and flavorful meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 13

2 cans (6 oz) crabmeat, drained, flaked
1/2 teaspoon seafood seasoning
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup shredded mozzarella cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs
1/2 cup mayonnaise
1/2 teaspoon seafood seasoning
1 tablespoon fresh lemon juice

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In small bowl, mix crabmeat and 1/2 teaspoon seafood seasoning; set aside. In 10-inch skillet, heat oil over medium-high heat until hot. Cook onion and bell peppers in oil 4 minutes, stirring frequently. Add crabmeat mixture, stirring until mixture is heated through. Cool 5 minutes; stir in cheese.
  • In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup crab mixture. Spoon 1 tablespoon baking mixture onto crab mixture in each muffin cup.
  • Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer.
  • While crab cake pies are cooling, in medium bowl, mix aioli ingredients. Serve each mini pie topped with generous tablespoonful of aioli.

Nutrition Facts : Calories 340, Carbohydrate 12 g, Cholesterol 120 mg, Fat 4, Fiber 1 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 660 mg, Sugar 3 g, TransFat 1/2 g

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