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 !