How To Make Crab Pies


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.

This Crab Pie is loaded with fresh lump crab meat. Mayonnaise plus Swiss cheese and cheddar cheese add to the richness. It’s a simple, elegant recipe that really lets the flavor of the crab shine

You’ll need:

  • 2- 9″ deep pie crusts (baked 3 minutes and cooled)
  • 1 lb. lump crab meat *
  • 4 eggs
  • 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

Directions :

  • I used backfin, and it was fine. Lump is the most expensive.
  • Pre-heat oven to 350º – par bake your crust for 3 min.
  • 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. Check at about 40 minutes to avoid burning, since ovens vary)

Enjoy !

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