Cryin Crab Onion Pie Recipes

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CREOLE CORN AND CRAB HAND PIES WITH ENDIVE SLAW AND COMEBACK SAUCE



Creole Corn and Crab Hand Pies with Endive Slaw and Comeback Sauce image

Provided by Rusty Hamlin

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 32

1/2 head red endive, sliced
1/2 yellow onion, sliced
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh Italian parsley
1/4 cup champagne vinegar
5 tablespoons extra-virgin olive oil
1 1/2 tablespoons honey
Salt and pepper
1 ear fresh corn, shucked
2 tablespoons butter
1 tablespoon oil
1/4 yellow onion, diced
1/4 red bell pepper, diced
2 stalks celery, diced
1/2 bunch green onions, chopped
1/2 pint lump crabmeat
3 tablespoons chopped fresh Italian parsley
1/2 cup plain breadcrumbs
1 teaspoon cayenne pepper
1/2 teaspoon New Orleans-style crab boil seasoning, such as Zatarain's
Juice of 1/2 lemon
Salt and black pepper
1 teaspoon creme fraiche
8 crescent roll triangles
2 eggs, beaten with 2 tablespoons water
1 cup mayonnaise
1/4 cup ketchup
1/4 cup chopped cornichons
1 tablespoon lemon juice
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
Salt and pepper

Steps:

  • For the endive slaw: In a bowl, mix together the endive, onion, chives, parsley, vinegar, olive oil and honey. Add salt and pepper to taste. Marinate at room temperature for 15 minutes.
  • For the hand pies: Preheat the oven to 400 degrees F. Prepare a grill for medium heat.
  • Oil and grill the corn, turning often, until golden brown. Let cool, then cut the kernels from the cob.
  • Heat the butter and oil in a skillet over medium-high heat. Add the onions, peppers, celery and greens onions and cook until translucent. Let cool.
  • Add the crabmeat, corn kernels, parsley, breadcrumbs, cayenne, crab boil seasoning and lemon juice. Add salt and pepper to taste and fold in the creme fraiche.
  • Lay out the crescent rolls on a work surface. Top each with a couple tablespoons of the filling, then fold into triangles and seal tightly. Brush with egg wash. Bake for 10 to 12 minutes, until golden brown.
  • For the comeback sauce: Combine the mayonnaise, ketchup, cornichons, lemon juice, hot sauce, Worcestershire and salt and pepper taste in a bowl. Mix well. Cover and refrigerate until ready to serve. (Makes 2 cups.)
  • To serve, spoon some comeback sauce onto plates. Slice the hand pies in half and arrange on top of the sauce. Top with slaw.

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.

SWEET ONION PIE



Sweet Onion Pie image

This delicious pie has a buttery cracker crumb crust and is stuffed with sweet onions. It is superb along side any barbequed meat -- especially pork.

Provided by Andi

Categories     Side Dish     Vegetables     Onion

Time 50m

Yield 6

Number Of Ingredients 11

1 ½ cups buttery round crackers, crumbled
6 tablespoons butter, softened
2 cups thinly sliced sweet onions
2 cloves garlic, minced
1 tablespoon minced fresh chives
¾ cup whole milk
2 eggs
½ teaspoon salt
¾ cup shredded Cheddar cheese
1 pinch paprika
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine crackers and 4 tablespoons of butter in a bowl until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
  • Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.
  • Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until a knife comes out clean. Garnish with the parsley. Serve hot or at room temperature.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 16.2 g, Cholesterol 122 mg, Fat 22 g, Fiber 0.8 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 502.3 mg, Sugar 4.4 g

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

PERFECT CRAB CAKES WITH GREEN ONIONS



Perfect Crab Cakes With Green Onions image

Perfect Crab Cakes -- heavy on crab and light on filler -- anchor a dinner. Be sure to form them compactly so the cakes hold together during frying.

Provided by Ben S.

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Yield 4

Number Of Ingredients 10

1 egg, beaten
2 tablespoons mayonnaise
2 tablespoons green onion tops
¼ teaspoon Chesapeake seasoning, such as Old Bay(r)
¼ teaspoon hot red pepper sauce
1 pound lump or backfin crabmeat, drained and picked over for shells
4 teaspoons milk
10 saltine crackers, finely crushed
6 tablespoons olive oil, for frying
Lemon wedges, for serving

Steps:

  • Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
  • Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
  • About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

Nutrition Facts : Calories 433.2 calories, Carbohydrate 13.9 g, Cholesterol 150.2 mg, Fat 30.5 g, Fiber 1.8 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 647.5 mg, Sugar 0.2 g

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.)

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Top Asked Questions

What is the best way to cook a crab pie?
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.
How do you make crab cakes with Pillsbury?
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.
How to make crab cakes with Old Bay Seasoning?
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.
How do you make crab cakes without sticking?
Directions. 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...

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