Crab Pie
Submitted by bobby3
Savory crab pie baked in a flaky crust with layers of sauteed onions, celery, and melted cheese in a creamy egg custard. Swap in shrimp, tuna, or salmon for easy variations.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minPart quiche, part pot pie, all soul-satisfying goodness.
Layers of sweet crab meat, shredded cheese, and butter-softened onions and celery get nestled into a pie shell, then bathed in a silky egg and cream custard. It bakes up golden, puffy, and set in the center with a flaky crust that shatters at the first bite.
The beauty of this recipe is its flexibility. Sharp cheddar gives it a bold bite, Swiss makes it nutty and mellow, or go with a mix. And if crab isn’t in the budget, tuna, salmon, shrimp, or any flaky white fish steps right in.
Variations
- Classic sharp cheddar for a punchy, tangy filling
- Swiss or Gruyere for something more refined and melt-in-your-mouth
- Shrimp or salmon swap when you want a different seafood spin
Chef Tips
- Let the pie rest for 10 minutes after it comes out of the oven. Cutting too soon means a runny slice.
- Blind bake the crust for 8 minutes first if you like an extra-crisp bottom.
- A knife inserted in the center should come out clean. If there’s any wobble, give it 5 more minutes.
Ingredients
Directions
Sauté the onion rings and celery in butter until the onion is soft and golden.
Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell.
In bowl, beat together eggs, cream, salt and pepper.
Pour into pastry shell over other ingredients.
Bake in hot oven, 400 degrees F, until firm, about 30 to 40 minutes.
When knife point inserted into center comes out clean, filling is set.
May be decorated with tomato wedges or cherry tomatoes.
Cool slightly before cutting.
Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat.
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