Crab Pie Recipe

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 slice

Crab Pie slice

Crab Pie Recipe

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

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

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

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

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 ready for oven

Crab Pie finished in glass dish

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 slice

Crab Pie cut

Crab Pie cut – nice and thick

Crab Pie slice of life

Crab Pie slice of life

Crab Pie slice ready to eat

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!

Crab Pie Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 53 minutes

Total Time: 1 hour, 10 minutes

Yield: 16 servings - 2 pies

Serving Size: 1 slice

Crab Pie Recipe

Ingredients

  • 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

Instructions

  1. 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.
  2. Combine eggs, flour, mayonnaise and milk, mix well. Add remainder of the ingredients (except crab meat) and mix well.
  3. 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.
  4. Bake at 350º for 50 minutes or until knife comes out clean. (Check at about 40 minutes to avoid burning, since ovens vary)

Notes

* - Use any crab meat you prefer. It's all good!

http://hotsaucedaily.com/crab-pie-recipe/

UPDATE: 01/07/14 Click here for a PDF Printable Version

Let us know if you make this dish. We’re here to help, just ask.

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About Brian Meagher

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Comments

  1. 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 will be making this for New Years Day with a Salad and Blackeye Peas have to have those blackeye peas my son is 50 years old and l still make it he will only eat 5 of then use to be one, l just might make my blackeye pea Salad instead and not have the Toss Salad and make Fried Spinach !!! My daughter she won`t dare eat a Blackeye Peas not even one !!! lol I am going to use One Backfin Crabmeat and One Lump CrabMeat do you think that will work ??? Thank you so very much for the Recipe Looks Delish Mmmgood can`t wait to make it. May All Of You Have A Happy New Years and A Safe One !!! auntbea (From Maryland)

      • hey Aunt Bea, sorry to reply to your comment so late. I’m sure the combination of the backfin and lump works great. Let us know if you made these, and how they turned out! PS, they should know by know that even one blackeyed pea makes for a luckier New Year!

  2. I LOVE crab, and those crab pies looking amazing!

  3. Gwyndalyn Cinaglia says:

    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.

  4. 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.

  5. 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.

  6. Looks supreme. I NEED to make this

  7. If you do spray the pie pan, make sure you do it lightly, or the crust will tend to slip to the bottom. It’s blue crab time again here in Maryland, and this is always going to be what I take to reunions and parties!

  8. Linda hall says:

    Has anyone made it with lobster?

  9. This looks Deelish! I am going to try this recipe

  10. I’m thinking about making this for Christmas, can i substitute the mayo?

  11. i’m go n to try it for Christmas

  12. I have the same question about the mayo. Can you use light mayo or only the full fat version?

  13. Simone Brown says:

    I think i’m to try these for my Christmas dinner wish me luck…

  14. almost the same as my recipe except I also add small scallops and shrimp and I use a bread crumb and butter and cheese topping

  15. This may seem like a silly question, but can you serve this cold? I’d like to take it to a party so I would need to prepare it ahead of time.

  16. Has anyone tried freezing the crab pie after it is baked?

  17. I’m hoping to do this for myself, but I don’t require 2 pies. I’m hoping by just making one I would just lessen the ingredients. Has anyone just made 1?

  18. Donica Stevens says:

    Think I am going to try miniature sizes with the dough in the muffin pans. What do u suggest cooking time so that it won’t burn. Appetizer size

    • @Donica – That sounds like an amazing idea! Check at 20 minutes, shoot for 30 minutes total. You basically need the pie crust done and the eggs in the mixture cooked.

      Err on the short side of timing so as not to burn the crusts.

      Please let us know how they turn out. I love your idea of app sized pies! ~Brian.

  19. Abt to make this for my Christmas dinner! Excited….will have to post the response i get!!!

  20. I cannot wait to make this for NYE

  21. Can you use the pie crust already in the pan instead of using the glass ones.

    • @Carolyn – yes absolutely. This is basically a quiche that you are heating up. You still need to thaw and pre-bake the crusts.

      • I’ll be making this ahead of time for a party the next day. How long at what temp to heat it up? Thanks.

        • @Shelly – I would reheat, covered with non-stick foil, at 300-325º for about 15 or 20 minutes. You’re just warming it through. Uncover for a few minutes and the end if you want to “crisp up” the top.

          BTW, it’s almost as good cold or near room temp.

  22. Thanks will try soon…

  23. Lanorma Sams says:

    I’ve made these pies for Christmas and they turned out beautifully! Such a GREAT creation you guys! And the taste is superb, my mother ate a slice and her face looked as if she was having the big O! Lol! Thanks for sharing…

  24. Made these for Christmas breakfast. Absolutely delicious! I used gouda cheese in place of swiss.

  25. Not quite so simple for me – our local groceries don’t carry Old Bay. But I looked up the ‘recipe’ for it and put in everything but the celery salt because I needed lower salt anyway. Turned out great and was a wonderful appetizer. The other thing I did was to add a good sprinkle of the spice mix to the piecrust. That was yummy! Great recipe overall :-)

    • Thanks, Evelyn! Glad it turned out good for you. Nice job substituting for the Old Bay seasoning. Keep in mind, however, that the celery salt is a key ingredient of Old Bay.

  26. Muriel Rogers says:

    My sister n law post this yummy pie on her page I am going to make it tonight for my family ,I never saw anything that you can taste from the picture lol you know what I mean yummy like I said.

  27. Tony Brown says:

    Im makin it now.. I couldnt find any lump meat tho, so im substituting with claw.. tases really good tho. Im from VA and we usually use lump for crab cakes. Coulnt find any here in Louisiana where im at.

  28. Brian, I appreciate your being so attentive to your commenters! This pie is on our “next make” list before the holidays are over.
    Thanks for posting!

  29. Thanks Brian, Can’t wait to make it. Like seeing the alternatives . Happy New Year !

  30. I made this and it was amazing came out just like the one in the pictures. Thank you for sharing

  31. In the oven now. Taking them to a party. Will let you know how they turn out. Thanks for sharing. I can’t wait!

  32. Just tried the recipe….added a twist…added some sprimp and bay scallops…came out awesome…thank you for this recipe.

  33. Talena Ray says:

    I saw this and had to make it we just moved to North Carolina from Maryland and we miss our crabs by the dozen I figured this would due Wow it did my family loves it next time I will have to double the ingredients and this is a perfect party wower

  34. I made the crab pie this evening for a gathering and it was a hit! Very easy to make and satisfying!

  35. Brenda Parker says:

    I am making this for todays game and also for Super Bowl. Never made it before so I’m excited. I usually make meltaways for the big game but I think i’m doing this instead. Thanx so much

  36. SANDRA TURBERVILLE says:

    Can’t wait to try this going to store tomorrow to buy everything for it,

  37. SANDRA TURBERVILLE says:

    Going to store tomorrow to buy all the ingredents to make this, can’t wait to try.

  38. OMG……I just made the crab pie…DELICIOUS!!!!!!!

  39. Oh my goodness! These pies are to die for! They taste amazing! No leftovers….everyone loved them and wanted more! Definitely a keeper! Thanks for sharing!

  40. I know everyone is going to think I’m crazy, but is it possible to make this without the cheese? I abhor it, but am unsure if the density and texture of the pie is even possible without it?

    • @Mary – I’m sorry you don’t like cheese.

      I think you would be fine leaving the cheese out if you must. I don’t know what you folks do for a substitute, but the crab and eggs and mayo make a nice base. I think you’ll be fine.

      • Thank you! I’d probably make one with, as my husband and family love cheese, and then one without for me (which he will also eat, lol). Thanks again, and Happy New Year!

  41. Just baked it and it is delicious …. I just wish I knew what to have with it !!!

  42. toni Davidson says:

    Can you use any cheese? I am not a fan of Swiss. Thank you.

  43. Just pulled the two pies out of the oven, still hot, and can’t wait to try!!!!

  44. Hi Brian
    Some of my friends and family don’t have anything but emails and I would like to send this recipe to them. You have everything but email to forward it. Is there some way you could email the recipe to me?
    Can’t wait to try this!!!!

  45. Hi Brian! Thanks for your response but I have a couple more questions as I am making this for New Years day. I will be using the Marie Callendars frozen pie crusts. I saw that you said to thaw and precook but I just need to know how much to pre cook? All the way done or just the 3 minutes you mentioned above? Also, if I wanted to add diced red bell pepper which liquid should I reduce a little so it doesn’t get too watery? You said I could use light mayo but I think I’m going to stick true to your recipe with the full fat version :-) Thanks for your help and Happy Holidays!!

    • Phay – we used frozen pie crusts too. So 3 mins to par-bake will be fine.
      If you are subbing the red bell for the green bell in the recipe, no change needed.
      If you are adding the red bell, I wouldn’t worry about the liquid. It will still set up nicely I think.
      Good luck! Let us know how it turns out.

  46. Hello, is there a need to worry about substituting the old bay, I am allergic to it, I will use paprika on the top, but as far as in the recipe will it be a huge miss? Edwina

  47. The pies were delicious and turned out pretty like your picture. Thank you

  48. Looked at some of the comments about variations…I will be making this pie once the Louisiana blue crabs start running again. But, seems to me, you could also use crescent rolls, or biscuits to make the crust, and bake them in muffin tins-any size. I will be trying that, myself, soon. Thanks for the recipe-it looks absolutely delicious.

  49. Donna LaRocca says:

    Just finished a traditional NY meal. I went to the computer and saw this recipe. I will definitely fix this for the Super Bowl Party

  50. No leftovers at all!! This was an excellent recipe. It destroyed some folks New Years resolutions but they’ll recover lol!! Thanks again for all your help and the recipe.

  51. Melissa Brownstein says:

    One of my friends had shared this recipe on Facebook and it sounded and looked delicious. I was anxious to make it for New Years Day Breakfast. I used Premium Lump instead of Back Fin and it was outstanding! We are a crab-loving family and my parents, husband, sister and friends gave it a 10! Thank you so much for sharing, it was truly delicious and I am so excited to have this amazing dish to add to my repertoire. I can’t wait to make it again!

  52. Laura Johnson says:

    Made this crab pie without the crust and added a dash of tabasco… perfect. Served with salad and white wine.

  53. Donna LaRocca says:

    Instead of waiting for superbowl I make the pies today. I made 1 for each of my children to take home for their family. The comments were as they said “awesome” . Thanks for the great recipe I look forward to more

  54. Do you add Old Bay into the mixture AND sprinkle it on top?

    • Yes Patty. The 2 tsp of Old Bay goes into the mixture. You can sprinkle as much as you’d like on the top.
      If you ask me, it’s hard to have too much Old Bay! Good luck.

  55. Iris Martin says:

    Just made it!!!!! So stinking good!!!!!!!!! Thank you for sharing! I used Pepperjack cheese also! ;-)

  56. This looks awesome and I want to make it but I’m not much of a cook. I’m very confused about the pie crusts though. Do you let them thaw first? In the fridge? If so, how long should this take? And then, do I remove the tin pie pan and put the crust in a glass pie dish? And should I get deep dish or regular? Sooo many questions from this novice cook! Thanks in advance!

  57. Hi Rebecca, we used Pillsbury’s refrigerated pie crust, that can be found near the crescent rolls in most stores . I think it’s the best.
    If you use the frozen crusts (I would get the deep dish if I were you), just follow the box’s instructions to thaw and precook for a few minutes. I find the frozen crusts to be a little tougher, but if that’s what you have available, you’ll still wind up with a fantastic crab pie!

  58. I made this tonight using plain old canned lump crabmeat like you would find in the tuna or canned chicken section and it turned out excellent. Also used refrigerated pie crust. Thanks for sharing!

  59. Patsy Cook says:

    What is backfin?

  60. Thank you, Marilyn!

  61. Made this with a combination of claw meat and lump meat, as my store didn’t have exactly what I needed. Did not add a crust and it came out perfectly. Reheats just fine for a few seconds in the microwave. Delicious!

  62. Rebecca, I am the worst cook ever and made two today and they are simply delish! I followed the recipe exactly. I didn’t know if I should hand mix or use a mixer so I did it by hand. I actually bought bread just in case it came out more like a dip but don’t need the bread. It firmed up nicely. Thanks Brian. This will be my “go to” recipe when I have to bring a dish to a party.

  63. Sounds amazing! I am going to make this next weekend but would like to know if anyone has substituted Greek Yogurt for the mayo and if so, how was it? Thank you!

  64. Here is another substitute question… Can I use skim milk instead of whole milk? Love crab anything so I am looking forward to this recipe!! Thanks for posting

  65. I just made me one and my husband LOVES it!1 Thanks for sharing : )

  66. This is a fabulous recipe! Delicious! I can’t improve on the comments already stated so I’ll just make one additional note: the caption to one of your pictures says that the piece of pie is shown on your dad’s antique pie slicer. That isn’t correct. It’s not a pie slicer! The proper use of this handy little gadget is this…you are supposed to place the gadget under your pie crust before filling the crust and baking the pie. Then, you slice around the gadget when cutting the first piece and can then easily lift the first piece out of the pie without breaking it. I’m not sure what it is called but I’ve used one for a lot of years and they work great!

    • I didn’t know that RuthAnn. It’s one of the many bakery gadgets and tools I brought home when we were finalizing Dad’s house and estate after his passing.
      Dad owned and ran his own bakery in Baltimore in the late 1950′s before essentially being forced out of business from the growing encroachment and popularity of the “big stores” of Acme, Safeway and the like.

      Thanks for clearing that fact up for me. I just assumed it was a pie slicer. :)

  67. I always went with the eat what you like in moderation idea,so I won’t feel guilty having a piece after I make it this evening :)

  68. Do you have a printable version of this recipe?

  69. Like Renee I would appreciate a printable version of this recipe. Thanks

  70. Nancy Watson says:

    I would love a printable version of this please!—-Thanks!

  71. Renee, Mary, and Nancy… I’ve updated the post with a link to a printable version. Thanks!

  72. Just made this for dinner and it was FABULOUS! Cut the recipe in half for just one pie, but since I have more crabmeat, I am seriously thinking about making another one!

  73. This Crab Pie was Da Bomb!!! I usually do not make changes to recipes the first time I make them but I was forced to because I only had 1/2 lb of crab meat. I picked up the wrong container. I had some small peeled deveined shrimp that I sauteed in the a skillet and drained that I was able to add in. I really like the taste of peppers and onions so I doubled the amount. The pie had a great taste and set up very nicely. I think the next time I make it I will try a 13×9 pan so I can serve as appetizers. Usually I substitute provolone for swiss in recipes because I do not like it but I really could not taste the Swiss. Thanks for sharing!

    • Good to hear, Thaddeus! This recipe is very flexible! As we can see from all of the Comments, it really does lend itself to different situations.

      Thank you for the Comment!

  74. Just found this via FB and am planning to try it this rainy weekend. It looks absolutely delicious. Brian, do you have any nutritional info (ie calories, fat, etc) on this? (Not that high numbers would stop me!)

  75. But surely good for the soul. Thanks, Brian!

  76. I just made this tonight. Based on the name and description, two of the children said they opted for cheese sandwiches. When dinner time rolled around, wouldn’t you believe it, even the two picky ones ate it! Everybody loved it. I served mine with bacon wrapped baked green beans, corn, roasted red potatoes, and fried pistolettes. We are all so full, we can’t even eat the homemade cheesecake in the fridge! Will definitely be making this again!!! Thanks :)

  77. This recipe was delicious!!! My family and friends loved it. I plan on making it again once I am done with my fast. Love it!

  78. I just popped these in the oven. Can’t wait to try. One will go to my mother-in-law, she had surgery yesterday.

  79. PGCountyGirl says:

    I relocated to Michigan 20 years ago, and always miss my seafood – especially blue crab. My friend’s daughter started college at Johns Hopkins last fall, and they recently sent me this link. I instantly knew I was going to try it.

    I made it tonight – original recipe, only substituting red peppers for green – and with a breadcrumb/butter topping for my pickier, Midwest family members.

    I found the topping to be completely irrelevant, but my husband preferred the pie with the topping. Either way, it was definitely a success in my house!

  80. Mimi Cirio says:

    Thanks for this recipe. It was a big hit! I was thinking this might be a great Super Bowl party dish. I added a bit more onion and green pepper, and had a mix of cheddar, swiss and gruyere cheeses. Thanks again!

  81. C. Howard says:

    Made tis tonight and it’s absolutely delicious!!! Thanks for sharing the recipe.

  82. I made this and it was delicious. Then my cousin made it but she added shrimp in hers it was delicious. yummy

  83. We’ve heard from quite a few people that have added shrimp to the pie. Apparently it’s very good that way too! I love shrimp, but I’ll stick with the original recipe for now. Thank you Christinia! Glad you liked it.

  84. Hello, is the pie shell thawed prior to par baking. My guess is yes, but want to be sure. My friend Donna has made this and her husband Steve says and I quote: It is the bomb.com

    Thanks.

  85. I Loved the recepie,,,,,Thanks I sautéed the onions and peppers in butter and I put paprika and a lil onion powder in the mixture,let it rest overnight……I cooked it this morning….OMG it was the BOMB…….Thanks Again

    • Wow! Sounds like you really kicked this up a notch or two!
      Thanks, Yvonne. Glad you liked it!

      Please feel free to post a reply to this with a few more details about your version. Could you elaborate on the “I put paprika and a lil onion powder in the mixture, let it rest overnight” part? :)

      ~brian

  86. Nancy Buckman says:

    Just a word of caution…the antique pie cutter is a no-no…it is made with zinc, which will leach poisonous zinc into the food every time it touches what you eat. Hang it up and just admire it. And enjoy the pie!

  87. I made the crab pie on Friday, my family loved it. I love crabs, so this in now one of my favorite meals. “absolutely delicious”

  88. angel forsythe says:

    Loos really great need to try this

  89. greynolds says:

    I made this last evening and it was a big hit!! Instead of using pie dough for the crust, I used Phylo dough on the bottom crust and also topped it off with Phylo dough for a top crust which I brushed with an egg wash. Presentation and taste were wonderful, Will definately be making this again, I also used light mayo and low fat milk

  90. Recipe looks great! My sisters and I will be making this for SuperBowl Sunday. We will let you know how it turns out. May try one commenters suggestion of adding scallops (baby ones I’m guessing) and shrimp (may chop those as well) to the pie. CANNOT WAIT!! :-)

  91. My co-worker (Steve) told me about this recipe and I can’t wait to try it!!!

  92. Joelle Johnally says:

    I’ve had this recipe saved for about 2 months now waiting for the perfect time to try it. I will be making it for my sweetheart and I on Valentine’s day. I can’t wait to see/hear our reactions. Seeing that I read every single comment, and NOT ONE bad review, I’m sure it will be amazing. I’ll be sure to keep you posted.

  93. I prepared to make this dish on this very snowy day in Prince George’s County…just took them out of the oven and I’m at a loss for words on describing it. Everyone has already told you. Delicious, easy, moist, delicious again LOL … It’s just pretty darn amazing. Thank you so much for sharing. I’ve tasted others and many were dry…not yours. Did I say awesome? There goes my weight watchers points!

  94. Joelle Johnally says:

    Hey Brian! Just wanted to leave an update. I made the crab pies this evening and OMG, they were fantastic. My honey kept moaning and nodding his head in approval. And I loved it as well.I served it with some steamed broccoli with garlic butter and spinach. THANK YOU AGAIN for this amazing recipe. We’ve definitely found a new favorite :-)

  95. My husband is allergic to hard shell seafood .. So I am going to try it with canned And fresh shrimp to try and get the texture of crab… We both live quiche so wish me luck !!

  96. This has been making the Facebook rounds, so I decided to try it. Absolutely divine! It’s in the oven right now because my husband requested it for dinner (I forgot to post the first time I made it). Thanks for sharing!!

  97. seafood lover says:

    Loved the recipe but im not a fan of swiss cheese so I used pepper jack. Used 1/2 cup mayo . Used heavy whipping cream instead of milk ( fattening I know lol ) & added fresh garlic!

  98. Omg! My 1st time ever baking with crab meat and I must say it came out great!!! I also sautéed my green peppers and onion in butter first then mixed it in the recipe. I also got a block of Swiss cheese and used my shredder to shred it! I must admit I’m not a fan of Swiss cheese so I almost skipped it IM GLAD I didn’t! I can’t even tell it’s made with Swiss cheese!! My husband, 6 year old and 12 year old LOVED it!! I served it with green peas and Mac n cheese because my 4 year old wouldn’t even try it and I didn’t want my 1 year old to try it because it’s really rich but who knows maybe tomorrow I may let her try a piece.
    Thanks so much for sharing this recipe

  99. This was the best pie ever. My husband loved it. The only concern that we have is what is the proper way to reheat leftovers. I zapped a piece in the microwave for 45 secs and he said that it didn’t taste the same as when I took it out of the oven last night. Please help how can I successfully reheat. It is too much to go to waste and it was so delicious last night.

  100. I finally had a chance to make it and my husband loved it took one to work and my co-workers Paul, Josh and Heather said it was great. I will make this again!!!

  101. Natasha says:

    Hey Brian!! I made this for the first time on March 16 and today is my husband birthday. Guess what his dinner request was?!!! Yep crab pie!! Got 2 in the oven right now!!! He also said he wants one pie all to himself :•) my 6 year old jumped for joy when she saw me put them in the oven!! I can’t wait till they’re done!!!

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