Crab dip, crab melts, crab cakes – all are delicious ways to enjoy fresh blue crab from the Chesapeake Bay. This Crab Pie recipe just blows everything else out of the water, so to speak. Make this easy pie for your next family gathering, and get ready for the accolades and the “I need this recipe!” comments.
Crab Pie is a rich, savory, almost quiche-like pie that is very satisfying. With one bite you will say “wow”. This is a “stellar” appetizer or even entrée to take to your next family gathering that will just blow away any dip that you used to bring.
10 Simple ingredients for crab pie
You will 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
* – We used backfin, and it was fine. Lump is the most expensive and not necessary.
Par bake pie crust for 3 minutes
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.
Mixed ingredients resemble a slurry or soup – no worries – they set up nicely
Combine eggs, flour, mayonnaise and milk, mix well. Add remainder of the ingredients (except crab meat) and mix well.
Sprinkle Old Bay on top of crab pie
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.
Crab pie ready for oven
Crab Pie finished in glass dish
Bake at 350º for 50 minutes or until knife comes out clean. (Check at about 40 minutes to avoid burning, since ovens vary)
Crab Pie slice
Crab Pie cut – nice and thick
Crab Pie slice of life
Crab Pie slice on Dad’s antique pie cutter
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!
Let us know if you make this dish. We’re here to help, just ask.
This was the most amazing use of Maryland Blue Crab that I have ever had, short of picking hot crabs fresh out of the steamer! Yes, I love crabcakes, but I must say this recipe edges them out by more than a slight margin …. Yes, I said it! (Blasphemy, I know)
There may be lots of folks out there that have never experienced the incredible sweetness of our Chesapeake Bay treasure, but if you ever have the opportunity to try these babies, you will love them!
If you only have access to pasteurized canned crab meat (refrigerated in the seafood department, not the cans on the grocery store shelf), go ahead and try this recipe and let us know what you think. This is by far the best use of crab meat in a recipe that I have found. I’m baking a couple of these for my family reunion in 2 weeks, and I don’t think there will be any leftovers!
I LOVE crab, and those crab pies looking amazing!
Yea man. You should make them tonight!
Thanks.
Wow, I am so excited to try this. Living down on the bay, I can get to crab almost daily. Nothing tastes better than a fresh blue claw — that 20 minutes earlier was swimming in the Bay. Life at times is oh so good ! Thank you again.
Just made this for a ladies luncheon today and everyone loved it.
Each pie makes 6 generous slices and along with a salad made a nice meal.
I had guyere (?) cheese which I used in place of the Swiss.
I used lump crab I bought at Sams.
It truly is better than any crab cake or quiche I have ever eaten and a cross between them
Thanks for the recipe.
Thanks, Jean, for letting us know. Glad you and your friends liked it.
This is great. I first had it at Thanksgiving dinner when our host made it. I loved it so much I had to try the recipe. I made it for a Christmas dinner and it was a hit. I expect it to be an even bigger hit today for our Super bowl party!
I think I may like it more than crab cakes!
I used a spinach dip rather than mayonnaise and half and half rather than whole milk.
Did you make it for the Super Bowl party? How did it go over or turn out?
Glad you liked it Sandra!
Looks supreme. I NEED to make this
If you have access to fresh crab meat, you should.