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From the galley
So what is a crab pie? Well, it’s not a crab cake, it’s not a quiche, and it’s not a pot pie. It’s an actual pie shaped creation made with real lump crab meat, you cut it into slices just like a dessert pie and serve it as a decadent appetizer of tantalizing main course. Make crab pies for your next coastal gathering and you will be the envy of the party with this delish dish.
You will need:
2- 9″ deep pie crusts (baked 3 minutes and cooled)
1 lb. lump crab meat *
2 Tbsp. flour
1 cup mayonnaise
1 cup whole milk
8 oz. shredded Swiss cheese
8 oz. shredded Cheddar cheese
2 tsp. Old Bay seasoning
1- Tbsp. finely chopped onion
1- Tbsp. finely chopped green pepper
Pre-heat oven to 350º – par 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 remainder of the ingredients (except crab meat) 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 350º for 50 minutes or until knife comes out clean. (Check at about 40 minutes to avoid burning, since ovens vary)
Baked in your favorite pie crust, with a simple list of ingredients, Crab Pie is astoundingly delicious. Think crab cake meets quiche. Spend the 90 minutes or so it takes to make (from start to finish), and you will be glad you did. After all, it’s crab. It’s pie. It’s a winner! Your next coastal party deserves this dish.
PHOTO & RECIPE CREDIT:
Crab Pie (Photo)
2 tablespoons plus 12 cup unsalted butter, divided
3 cups chopped leeks
1 cup chopped celery
1 cup chopped carrots
1/4 cup all-purpose flour
2 cups peeled, diced russet potatoes
2 (8-ounce) bottles clam juice
2 teaspoons lemon zest
1 1/2 teaspoons seafood seasoning
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 cup frozen peas
1 pound lump crabmeat, drained and picked
1 (14.1-ounce) package refrigerated pie crusts
1 large egg, beaten
1. Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add next 3 ingredients; cook 5 minutes. Stir in flour; cook 1 minute. Add potatoes and next 5 ingredients; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes or until potatoes are tender. Remove from heat.
2. Melt remaining 12 cup butter in a small skillet over medium-low heat. Cook 3 to 4 minutes, stirring constantly, until butter is golden brown and fragrant. Stir browned butter, peas, and crabmeat into vegetable mixture.
3. Unroll pie crusts on work surface; invert 6 (10-ounce) ramekins or custard cups onto pie crusts. Cut around edges of ramekins with the tip of a sharp knife to make circles. Spoon crab mixture evenly into ramekins. Whisk together egg and 1 tablespoon water. Brush pie crust circle edges with egg wash; place 1 circle, egg wash side down, over crab mixture in each ramekin, pressing down to seal to 4 slits in each crust to vent. Place on a foil- or parchment-lined baking sheet.
4. Bake at 375° for 25 to 30 minutes or until golden brown.
Coastal dining recipes to keep you warm this winter. From The Galley: Crab Pot Pie.
1/3 cup crushed or ground peppercorn medley (green, white, pink, and black)
3 tablespoons butter, softened
2 tablespoons all-purpose flour
1 tablespoon light brown sugar
1 tablespoon coarse-ground mustard
1 teaspoon salt
1 (8- to 9-pound) standing rib roast (about 4 ribs)
1/2 cup red wine
1 (14 1/2-ounce) can beef broth
1/4 cup water
1 tablespoon cornstarch
Garnishes: sugar pears, kumquats, and fresh rosemary sprigs
Combine peppercorns and next 5 ingredients. Place roast, bone side down, on a rack in a shallow roasting pan. Spread peppercorn mixture over roast.
Bake at 325° for 2 1/2 to 3 hours or until a meat thermometer inserted into roast registers 140° or until desired degree of doneness.* Remove from pan and let stand for 15 to 20 minutes before slicing.**
Strain pan juices from roasting pan into a measuring cup. Skim off any fat drippings from top of juices, and reserve drippings for Yorkshire Pudding. Return pan juices to roasting pan; set pan over 2 burners. Add wine and broth to pan, scraping up any browned bits from bottom of pan, and boil 5 minutes or until mixture is reduced to 1 cup.
Stir together water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until mixture boils and thickens. Remove from heat and serve with roast. Garnish, if desired.
*Note: Large cuts of meat will continue to cook from residual heat. Final temperature will rise 5° to 10°.
**Allowing meat to rest before carving brings juices back to the center, holding in flavor.
Coastal recipe for your Christmas dinner. From The Galley: Peppercorn-crusted Standing Rib Roast