CRAB PIE
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
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 RECIPE - (4.5/5)
Provided by á-46109
Number Of Ingredients 12
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.)
IRISH SHEPHERD'S PIE
This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.
Provided by Chef John
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h35m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
- Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
- Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
- Remove lamb mixture from heat and stir in peas and carrots until combined.
- Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
- Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
- Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
- Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
- Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
- Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 37.2 g, Cholesterol 132.3 mg, Fat 28.3 g, Fiber 4.3 g, Protein 29.2 g, SaturatedFat 13.3 g, Sodium 301 mg, Sugar 1.3 g
IRISH DONEGAL CRAB PIE
Make and share this Irish Donegal Crab Pie recipe from Food.com.
Provided by Dancer
Categories Crab
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Line a pie tin 12" across and 1" deep with the pastry and chill in a fridge for 1 hour.
- Also chill pastry for top of pie& brush with egg white.
- Flake crab meat& put into pie followed by celery, parsley, cider and seasoning.
- Beat eggs and milk together and add the nutmeg.
- Put pastry on top and bake in oven at 400 degrees for 25 minutes.
- Serve at once.
Nutrition Facts : Calories 1519.6, Fat 99.8, SaturatedFat 26.9, Cholesterol 466.1, Sodium 1397.9, Carbohydrate 107.2, Fiber 3.5, Sugar 2.6, Protein 46.9
PASTEL DE JAIBA (CHILEAN BLUE CRAB PIE)
I found this one in a little South America cookbook from the UK (hence the metric measurements). This is very popular along the coastline of Chile. Posted for ZWT. The original recipe calls for whole crabs to be used because the dish can be served in the crab shells. If you prefer to use ramekins instead, cooked crabmeat can be used in place of whole crabs.
Provided by Muffin Goddess
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak the bread in the cream. While bread is soaking, heat the oil in a large skillet over medium-high heat. When oil is hot but not smoking, saute the chopped onions until they turn golden, stirring regularly to avoid burning (about 8 minutes).
- Add crab meat, butter and soaked bread along with any additional cream to the pan and reduce the heat to low. Stir almost constantly, until sauce thickens (approximately 5 minutes). Add the Gouda cheese and cook for about 10 more minutes, or until cheese is fully melted and incorporated. Season to taste with salt and pepper.
- For serving, this may be scooped back into the (cleaned) crab shells, or you can scoop it into four individual oven-safe ramekins. Sprinkle the Parmesan evenly over each serving, then broil until cheese melts and turns golden brown. Sprinkle the top of each serving with a pinch of chopped chives and serve.
Nutrition Facts : Calories 987.7, Fat 70.5, SaturatedFat 40.9, Cholesterol 374.1, Sodium 1476.2, Carbohydrate 34.8, Fiber 2, Sugar 5.3, Protein 53.7
BREAKFAST CRAB PIE
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
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.
MUM'S IRISH APPLE PIE
As a little boy I grew up helping my mother make apple and fruit pies. She was from Cork in southern Ireland so I'm guessing the recipe is Irish and possibly the same one her mother taught her. Sadly my mum is no longer with us, but her legendary apple pie lives on in my memory. I promise you will love this pie!
Provided by BRIANGREEN
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
- To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
- Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
- To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
- Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 526.9 calories, Carbohydrate 61 g, Cholesterol 87.4 mg, Fat 30.5 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 17.1 g, Sodium 163.2 mg, Sugar 28 g
DONEGAL OATMEAL CREAM
This recipe is from the European Cuisines website ( http://www.europeancuisines.com/Ireland-Irish-Donegal-Oatmeal-Sweet-Cream-Dessert-Nonalcoholic ) which features both traditional and modern recipes from European countries. This recipe is traditional (i.e. "old" ) Irish and calls for "pinhead oats" which you may find in your local supermarket as "steel cut oats." It warns against trying to substitute rolled oats in this recipe! I haven't made this recipe yet so times are estimated. Cooking time includes the soaking time for the oats.
Provided by Elisa72
Categories Dessert
Time 12h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- The night before:.
- Scald the milk (i.e., heat it to just before boiling but do not let it boil) and remove from heat.
- Add the oatmeal and the pinch of salt: stir, cover, and soak the oatmeal overnight in the milk.
- The next day:.
- Reheat the oatmeal and milk mixture just until it boils. Simmer for another 3-4 minutes, then remove from heat.
- Pour the mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste.
- Dissolve the gelatine in the orange juice and water.
- Add this to the mixture when it's cooled, and then carefully fold in the whipped cream.
- Pour the whole mixture into a single glass bowl, or into individual parfait glasses, and leave to set. (You may want to stir the contents gently once or twice while they're setting, to keep the oats from sinking to the bottom.).
- Serve with more whipped cream and 3-4 tablespoons of your chosen fruit sauce on top.
- Another more parfait-like approach to this dessert: allow the whole recipe's worth of oatmeal cream to set in a single bowl. Stir gently as above, so that the oatmeal is evenly distributed through the mixture when it's set. Then spoon it into parfait glasses, alternating layers of oatmeal cream with more whipped cream and drizzles of fruit sauce.
- If you want to cut back on the calories a little, you could also substitute creme fraiche or beaten low-fat sour cream for the whipped cream.
Nutrition Facts : Calories 424.6, Fat 28.9, SaturatedFat 17, Cholesterol 150.5, Sodium 142.3, Carbohydrate 30.1, Fiber 2.9, Sugar 9.5, Protein 13.1
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