Yesterday I showed you how to make a pie crust and this Crab Pie is what I used that pie crust for. This two cheese Crab Pie reminds me of a quiche but with less egg. It is baked in a 9” deep pie plate and with all that crab goodness it disappears fast.
I live up north in the US and the 8 oz of crab cost me $9.00. For those of you that live near the ocean, I’m sure you can buy it cheaper. Regardless, I love crab and it was worth every penny! It holds together very well and would make a great party dish. It can be cut into 6-8 servings!
I adapted this recipe from The Maryland Store recipe.
Bake the pie crust for 5 minutes in a preheated 350 degree oven.
This is what it looks like when it comes out of the oven.
Let the pie crust cool.
In a large bowl combine the eggs, flour, mayonnaise
and Half-n-Half with a whisk.
Add all the rest of the ingredients and stir well with a spoon.
Pour the mixture into the pie shell.
Bake in a preheated 350 degree oven for 40-50 minutes
or until a knife inserted in the center comes out clean.
Ovens vary so watch carefully so it doesn’t dry out.
Mine was done in 40 minutes.
Let cool for 5 minutes then slice like a pie and serve.
1 prepared unbaked 9” deep pie crust
8 oz crab meat, shredded
2 eggs, slightly whisked
1 Tbl flour
1/2 cup mayonnaise
1/2 cup Half-n-Half
4 oz shredded cheddar cheese
4 oz shredded Swiss cheese
1/4 small onion, finely chopped
Preheat oven to 350 degrees.
Bake pie crust for 5 minutes, remove from the oven and let cool.
Combine the eggs, Half-n-Half, flour and mayonnaise mixing well.
Add all the rest of the ingredients and stir with a spoon.
Pour into the pie crust.
Bake for 40-50 minutes or until a knife inserted in the center comes out clean. Watch it carefully so it doesn’t overcook and dry out.
Remove from the oven and let cool for 5-minutes. Slice like a pie and serve.