6-Ingredient Creamy Crab Pie Recipe: A Quick & Tasty Lunch, Dinner or Appetizer by Donna John
Crab meat is one of my favorite foods. I rarely cook crab at home because finding fresh crab meat is sometimes hard to do. But when my father-in-law, who is a retired executive chef, told me that the five-star hotel he retired from used canned crab meat in their recipes, I figured I should loosen up and give it a try. Thanks, father-in-law!
While fresh is always best, canned crab meat is a tasty ingredient in some seafood recipes. This creamy crab pie is a perfect example. The crab pie is super simple to make and has just six ingredients: pie crust, crab meat, grated cheese, heavy cream, eggs and lemon zest for freshness. Bake the savory pie for about 40 minutes and then get ready for a crab treat!
Use whatever cheese you enjoy for this crab pie. Gruyere, cheddar, fontina or Swiss are good choices. Serve this easy baked crab pie for lunch or dinner, or as a first course or appetizer. If serving for dinner, add a fresh salad or vegetable as a side dish for a complete dinner.
Cuisine: American
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Servings: 4 to 6
Ingredients
- 1 unbaked pie crust
- 1 cup crab meat (canned or fresh)
- 1 cup grated cheese
- 3 eggs
- 1 cup heavy cream
- 1/2 - 1 teaspoon lemon zest
- fresh chopped flat-leaf parsley (optional)
Here's how to make it:
- Put the cheese onto the bottom of the unbaked pie shell. Top with the crab meat.
- In a bowl, mix together the eggs, heavy cream and lemon peel. Add some fresh chopped parsley, if using. Season with black pepper and salt, to taste. Pour into the pie shell.
- Bake in a preheated 325-degree F oven for about 40 minutes.
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