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You are here: Home / Recipes / Crab Pie Recipe

Crab Pie Recipe

by Brian Meagher : 08/05/2012

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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 you could use a boning knife for this, read more about boning knife online. (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!

[amd-zlrecipe-recipe:1]

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.

Share309.1K
Tweet87
Pin53.1K
362.3K Shares
Share309.1K
Tweet87
Pin53.1K
362.3K Shares

Filed Under: Recipes Tagged With: appetizer, crab, old bay, pie

About Brian Meagher

I'm your host here.
I eat hot sauce. I cook BBQ. I write about both.
Thank you for reading HotSauceDaily.com!

Comments

  1. Marilyn says

    08/05/2012 at 7:32 pm

    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!

    • auntbea says

      12/29/2013 at 9:55 pm

      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)

      • Marilyn says

        01/08/2014 at 8:13 pm

        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. David says

    08/06/2012 at 9:04 am

    I LOVE crab, and those crab pies looking amazing!

    • Brian says

      08/06/2012 at 5:39 pm

      Yea man. You should make them tonight! 🙂

      Thanks.

  3. Gwyndalyn Cinaglia says

    08/18/2012 at 4:04 pm

    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. jean says

    01/29/2013 at 12:43 am

    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.

    • Brian says

      01/29/2013 at 7:12 am

      Thanks, Jean, for letting us know. Glad you and your friends liked it.

  5. sandra says

    02/03/2013 at 3:59 pm

    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.

    • Brian says

      02/05/2013 at 5:46 pm

      Did you make it for the Super Bowl party? How did it go over or turn out?

      Glad you liked it Sandra!

      • sandi says

        01/06/2014 at 1:25 am

        What is the spinach dip receipe and how much did you use for two pies? Mayonnaise gags me 🙁
        The pie sounds delicious, except for the mayo:(

        • Mary says

          01/27/2014 at 1:34 pm

          Mayo is primarily eggs and vinegar. You could probably substitute the mayo for eggs.

        • Becca says

          07/12/2014 at 6:14 pm

          I don’t like mayonnaise, either, but substituted ranch dressing and it was perfect!

          • Brian Meagher says

            07/13/2014 at 4:03 pm

            Hey, that’s a nice tip Becca!

            Thanks. I’m sure there are a lot of folks that don’t like mayonnaise… but can tolerate some in a recipe like this.

            Thank you for reading!

            ~Brian

  6. jnell says

    03/12/2013 at 9:01 pm

    Looks supreme. I NEED to make this

    • Brian says

      03/12/2013 at 10:15 pm

      If you have access to fresh crab meat, you should.

  7. Marilyn says

    06/15/2013 at 8:50 pm

    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

    12/21/2013 at 3:03 pm

    Has anyone made it with lobster?

    • Brian Meagher says

      12/21/2013 at 4:05 pm

      I’ve not heard of anyone using lobster meat. But it sure seems to me it would work just as well.
      Let us know if you try that Linda. And thanks.

  9. Anita says

    12/22/2013 at 2:02 pm

    This looks Deelish! I am going to try this recipe

    • Brian Meagher says

      12/22/2013 at 4:08 pm

      It’s pretty amazing Anita. Good luck.

  10. Julie says

    12/23/2013 at 10:45 am

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

    • Marilyn says

      01/08/2014 at 8:15 pm

      Julie, did you try it? When baked, you can’t tell there is any mayo in it. Let us know if you have any questions.

  11. Jackie says

    12/23/2013 at 11:56 am

    i’m go n to try it for Christmas

    • Jackie says

      12/25/2013 at 12:39 pm

      I made it for Christmas n had my sister to taste it n she loved it. It came out alright n we love it. I told my daughter to try it. Thanks for the recipe! Post more on face book or send them to my email address. Thanks again.

      • Brian Meagher says

        12/25/2013 at 9:34 pm

        Very cool, Jackie!

  12. Phay says

    12/23/2013 at 11:01 pm

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

    • Brian Meagher says

      12/23/2013 at 11:07 pm

      @Julie and @Phay – you could certainly use low-fat mayo… just back off on it a bit to about 3/4 cup as the low-fat version is more watery.

  13. Simone Brown says

    12/24/2013 at 2:42 am

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

    • Marilyn says

      01/08/2014 at 8:16 pm

      Hey Simone, did you try this for your dinner?

  14. linda williams says

    12/24/2013 at 10:08 am

    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. Terri says

    12/24/2013 at 10:55 am

    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.

    • Brian Meagher says

      12/24/2013 at 4:29 pm

      Yes, the first time I ever had this Crab Pie, it was cold.
      Of course, if you could warm it up first, it does improve the overall taste.

  16. Messick says

    12/24/2013 at 11:48 am

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

    • Brian Meagher says

      12/24/2013 at 4:31 pm

      @Messick – I’ve never tried freezing it. There’s usually not much left to freeze!
      But I don’t see why you couldn’t.

      • Messick says

        12/26/2013 at 3:05 pm

        LOL, now I know what you mean – there were only two small slices left in one pie after Christmas Eve Dinner.

        • Brian Meagher says

          12/26/2013 at 6:19 pm

          That’s awesome Messick! Thanks for letting us know.

  17. ChrissC says

    12/24/2013 at 1:35 pm

    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?

    • Brian Meagher says

      12/24/2013 at 4:32 pm

      @ChrissC – The ingredients are so simple, and easily halved. Go for it! Get out in that kitchen and bake me a pie!

  18. Donica Stevens says

    12/24/2013 at 4:55 pm

    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

    • Brian Meagher says

      12/24/2013 at 6:14 pm

      @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. Renee says

    12/24/2013 at 6:07 pm

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

    • Brian Meagher says

      12/24/2013 at 6:14 pm

      @Renee – Yes please do post your experience! Good luck!

  20. Leash says

    12/24/2013 at 7:02 pm

    I cannot wait to make this for NYE

    • Brian Meagher says

      12/24/2013 at 9:16 pm

      It’s freakin’ delicous, Leash. Good luck! And Happy New Year!

  21. Carolyn says

    12/24/2013 at 8:51 pm

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

    • Brian Meagher says

      12/24/2013 at 9:15 pm

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

      • Shelly says

        04/15/2014 at 7:33 pm

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

        • Brian Meagher says

          04/15/2014 at 7:47 pm

          @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. Carolyn says

    12/24/2013 at 11:29 pm

    Thanks will try soon…

  23. Lanorma Sams says

    12/25/2013 at 12:21 am

    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…

    • Brian Meagher says

      12/25/2013 at 9:22 am

      Yay! Glad to hear it Lanorma.

    • Marilyn says

      12/29/2013 at 4:13 pm

      Lanorma, I had the same reaction as your mom the first time I tried this pie, LOL!

  24. Courtney says

    12/25/2013 at 11:28 am

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

    • Brian Meagher says

      12/25/2013 at 11:59 am

      Great! Thanks, Courtney. Merry Christmas!

  25. Evelyn says

    12/25/2013 at 6:15 pm

    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 🙂

    • Brian Meagher says

      12/25/2013 at 9:39 pm

      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

    12/27/2013 at 10:38 am

    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.

    • Marilyn says

      01/08/2014 at 8:20 pm

      Muriel, I give credit to hubby for the great pics, but you are right…. every time I look at this post, I want to make them again!

  27. Tony Brown says

    12/27/2013 at 9:24 pm

    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.

    • Brian Meagher says

      12/27/2013 at 9:42 pm

      I think that would work ok, Tony. As you know, claw meat is a little “darker” tasting and a bit stringy-er, but hey… it’s all crab! Good luck!

  28. Ben says

    12/27/2013 at 10:25 pm

    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!

    • Brian Meagher says

      12/28/2013 at 6:34 am

      Thanks, Ben. I hope you do get a chance to make it. This may be a new Holiday Tradition at our house too.
      Let us know how it turns out for you.

  29. Jeri Mack says

    12/28/2013 at 11:44 am

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

  30. Susan says

    12/28/2013 at 1:37 pm

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

    • Brian Meagher says

      12/28/2013 at 6:08 pm

      That’s great, Susan! Thank you for the compliment, and thanks for telling us how well it turned out for you.

  31. Amanda says

    12/28/2013 at 3:03 pm

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

    • Brian Meagher says

      12/28/2013 at 10:41 pm

      Can’t wait to hear how the pies were at the party! Thanks, Amanda!

    • Marilyn says

      01/08/2014 at 8:21 pm

      Well Amanda? How did the pies go over?

  32. chemene says

    12/28/2013 at 4:33 pm

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

    • Brian Meagher says

      12/28/2013 at 10:42 pm

      I would think the shrimp and scallops would really change the texture of the pie.

      Glad you liked the recipe!

  33. Talena Ray says

    12/28/2013 at 6:38 pm

    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

    • Brian Meagher says

      12/28/2013 at 10:43 pm

      Woo hoo Talena! Glad to hear it! And thanks for letting us know!

  34. Kelley says

    12/28/2013 at 10:50 pm

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

    • Brian Meagher says

      12/29/2013 at 8:41 am

      @Kelley – Awesome! I’m so glad you and everyone liked it.

  35. Brenda Parker says

    12/29/2013 at 11:26 am

    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

    • Brian Meagher says

      12/29/2013 at 1:02 pm

      Good luck Brenda! I’m sure it’ll be a hit.

    • Marilyn says

      12/29/2013 at 4:16 pm

      Let us know how the pie turned out Brenda. I was thrilled to have ours turn out so good for our first attempt!

      • Jackie says

        01/17/2014 at 9:55 pm

        I am allergic to shellfish. Do you think this recipe could work with flaked Tilapia?

        • Marilyn Meagher says

          01/18/2014 at 11:36 am

          We think Tilapia would make this a very “fishy” pie. Why not try the fake crabmeat that is made from cod fish instead?

  36. SANDRA TURBERVILLE says

    12/29/2013 at 6:15 pm

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

  37. SANDRA TURBERVILLE says

    12/29/2013 at 6:16 pm

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

    • Brian Meagher says

      12/29/2013 at 11:39 pm

      You’ll love it, Sandra. Everybody does. 🙂
      And thank you for reading!

  38. Carol B says

    12/29/2013 at 9:14 pm

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

    • Marilyn says

      01/08/2014 at 8:22 pm

      Yea! Carol, we’re sooo glad you loved it!!

  39. Kathy says

    12/29/2013 at 9:43 pm

    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!

    • Brian Meagher says

      12/29/2013 at 11:40 pm

      Awesome, Kathy! Happy that you and everyone loved them.

  40. Mary says

    12/29/2013 at 9:54 pm

    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?

    • Brian Meagher says

      12/29/2013 at 11:44 pm

      @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.

      • Mary says

        12/30/2013 at 8:53 am

        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. BigDog says

    12/30/2013 at 7:12 pm

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

    • Brian Meagher says

      12/30/2013 at 10:27 pm

      Beer! And a nice cheese or onion dip. 🙂

    • Marilyn says

      01/08/2014 at 8:24 pm

      BigDog, have a side salad, or (as is customary with steamed crabs) , cole slaw and/or corn on the cob!

  42. toni Davidson says

    12/30/2013 at 10:04 pm

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

    • Brian Meagher says

      12/30/2013 at 10:25 pm

      @Toni – You sure can. I would recommend a mild cheddar, or Gruyere or even a Pepper Jack to make it. Good luck! You’ll love it no matter what your favorite cheese is.

    • BigDod says

      12/30/2013 at 10:36 pm

      I would think you could use any cheese. I really couldn’t taste the Swiss

  43. Garry says

    12/30/2013 at 11:17 pm

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

    • Marilyn says

      01/08/2014 at 8:26 pm

      How did you like them Garry?

  44. Tom says

    12/31/2013 at 10:51 am

    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!!!!

    • Marilyn says

      01/08/2014 at 8:33 pm

      Hi Tom, you can go to this pdf file and save it on your computer, then email that to them.
      http://hotsaucedaily.com/wp-content/uploads/2012/08/crab-pie-recipe.pdf

      I hope this works for you . Let me know if you need anything else.

  45. Phay says

    12/31/2013 at 11:22 am

    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!!

    • Brian Meagher says

      01/01/2014 at 9:37 am

      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. Edwina M. Ross says

    12/31/2013 at 7:43 pm

    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

    • BigDog says

      12/31/2013 at 9:08 pm

      I would just use whatever spice you enjoy. Old Bay is excellent with a lot of seafood. Use what is good for you and enjoy !!!

    • Marilyn says

      01/04/2014 at 10:36 am

      I know some folks are allergic to the mace in Old Bay, but you could substitute a blend of celery salt, paprika, black pepper, and a touch of cayenne.

  47. Cindy says

    01/01/2014 at 4:05 pm

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

    • Brian Meagher says

      01/01/2014 at 6:09 pm

      Thanks Cindy! Glad to hear it.

  48. Jane says

    01/01/2014 at 5:18 pm

    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.

    • Brian Meagher says

      01/01/2014 at 6:10 pm

      Nice idea, Jane. I would love to try these as smaller “appetizer sized” pies.

  49. Donna LaRocca says

    01/01/2014 at 6:16 pm

    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

    • Brian Meagher says

      01/01/2014 at 7:30 pm

      @Donna – it’ll be a big hit! Go for it.

  50. Phay says

    01/01/2014 at 7:14 pm

    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.

    • Brian Meagher says

      01/01/2014 at 7:31 pm

      Wow! Great to hear Phay! Sounds like a new “tradition” for you.
      Thank you for the feedback!

  51. Melissa Brownstein says

    01/02/2014 at 9:40 am

    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!

    • Brian Meagher says

      01/02/2014 at 8:05 pm

      Thank you for the nice comment, Melissa. We’re glad you enjoyed it.
      It has definitely become a holiday tradition for us.

  52. Laura Johnson says

    01/02/2014 at 7:02 pm

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

    • Brian Meagher says

      01/02/2014 at 8:06 pm

      That sounds like you made an awesome Crab Dip, Laura!

  53. Donna LaRocca says

    01/02/2014 at 7:12 pm

    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

    • Brian Meagher says

      01/02/2014 at 8:06 pm

      Great to hear, Donna! Happy New Year to you and yours.

  54. Patty says

    01/03/2014 at 9:48 am

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

    • Brian Meagher says

      01/03/2014 at 11:40 am

      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

    01/03/2014 at 12:19 pm

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

    • Brian Meagher says

      01/03/2014 at 7:22 pm

      Woo hoo! Glad to hear, Iris! Nothing wrong with subbing any cheese you like. And thank you for the update.

  56. Rebecca says

    01/03/2014 at 1:40 pm

    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. Marilyn says

    01/03/2014 at 7:27 pm

    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. Marie says

    01/03/2014 at 7:47 pm

    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

    01/03/2014 at 11:53 pm

    What is backfin?

    • Marilyn says

      01/04/2014 at 10:41 am

      Patsy, it is meat that comes from different parts of the crab (usually the white meat in the body) than jumbo lump or claw meat. It works great for crab cakes and this recipe 🙂 http://en.wikipedia.org/wiki/Crab_meat

  60. Rebecca says

    01/04/2014 at 1:19 am

    Thank you, Marilyn!

  61. Darla says

    01/04/2014 at 9:29 am

    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!

    • Brian Meagher says

      01/07/2014 at 5:20 pm

      I wondered how it might taste with some claw meat in it. Thanks Darla!

  62. Sharon says

    01/04/2014 at 2:25 pm

    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.

    • Brian Meagher says

      01/07/2014 at 5:21 pm

      Awesome to hear, Sharon! Hand mixing is correct, btw.

      • Shy says

        01/21/2014 at 10:20 am

        Brain hat o you think is better Spinach Dip or Mayo an if Spinach is it the same portion of Mayo that your replacing. Don’t really care for mayo

        • Shy says

          01/21/2014 at 10:21 am

          typo Hey and o

          • Shy says

            01/21/2014 at 10:23 am

            …….. Do you think its better to use the Spinach dip. My keyboard acting craaaazy but I reall wanna try this but don’t care much for mayo

  63. Carol says

    01/04/2014 at 4:05 pm

    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. Carolyn says

    01/04/2014 at 10:24 pm

    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

    • Brian Meagher says

      01/05/2014 at 8:38 am

      @Carolyn – I’m sorry, I wouldn’t know for sure. I guess you’ll have to let us know how the recipe turns out, using skim milk. 🙂

      • Carol says

        01/06/2014 at 1:43 am

        Hi Brian, any experience with the Greek Yogurt?!?! (see above) Thanks!

        • Brian Meagher says

          01/06/2014 at 1:51 am

          No, sorry. Maybe someone else will chime in about it.

          • Carol says

            01/06/2014 at 2:43 am

            Thanks, perhaps I will be the test case!

        • Marilyn says

          01/08/2014 at 8:09 pm

          Carol, I would be worried that the yogurt would break down in the baking process, making it watery. Since mayo contains eggs, it would probably set up better. But if it worked for you, please let us know!

          • Catherine says

            01/11/2014 at 5:57 pm

            Carol, I haven’t tried it yet but in my research, mixing greek yogurt with a beaten egg provides enough for casseroles to set up. Since I need low fat, I’m going to look to egg substitutes.

  65. Kandy says

    01/05/2014 at 9:19 pm

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

    • Brian Meagher says

      01/06/2014 at 1:52 am

      Yay! Thanks, Kandy.

  66. RuthAnn says

    01/06/2014 at 4:09 pm

    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!

    • Brian Meagher says

      01/06/2014 at 6:46 pm

      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. Raven says

    01/07/2014 at 2:35 am

    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 🙂

    • Marilyn says

      01/08/2014 at 8:06 pm

      Raven, the cook always gets the first piece, right? After all, you need to make sure it’s awesome 🙂

  68. Renee says

    01/07/2014 at 10:00 am

    Do you have a printable version of this recipe?

  69. Mary says

    01/07/2014 at 2:27 pm

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

  70. Nancy Watson says

    01/07/2014 at 4:58 pm

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

  71. Brian Meagher says

    01/07/2014 at 5:09 pm

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

    • Renee says

      01/08/2014 at 7:41 am

      Great, Thanks! I will be making it this weekend.

  72. Shelby says

    01/08/2014 at 5:29 pm

    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!

    • Marilyn says

      01/08/2014 at 8:02 pm

      Shelby, you should! I’m so happy you enjoyed it so much. Don’t even think about it… just do it! (Your friends/family will love you for it!)

    • Brian Meagher says

      01/09/2014 at 8:30 am

      Good point, Shelby. The recipe is certainly easy to “halve” for one pie.

  73. Thaddeus says

    01/09/2014 at 5:13 pm

    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!

    • Brian Meagher says

      01/09/2014 at 5:42 pm

      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. Molly says

    01/10/2014 at 1:18 pm

    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!)

    • Brian Meagher says

      01/10/2014 at 1:41 pm

      No, I’m sorry Molly. I don’t.
      It’s very rich and decadent, so it can’t possibly be good for us. 🙂
      Enjoy!

  75. Molly says

    01/10/2014 at 1:45 pm

    But surely good for the soul. Thanks, Brian!

  76. Christy says

    01/10/2014 at 8:50 pm

    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 🙂

    • Brian Meagher says

      01/11/2014 at 7:08 am

      That’s a good story, Christy! Glad everyone enjoyed it. Thanks for sharing.

  77. Carla says

    01/11/2014 at 7:28 pm

    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. Cindy says

    01/12/2014 at 1:16 pm

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

    • Brian Meagher says

      01/13/2014 at 7:22 am

      I hope they turned out well, Cindy. Good luck to your mom-in-law.

  79. PGCountyGirl says

    01/12/2014 at 6:08 pm

    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!

    • Brian Meagher says

      01/13/2014 at 7:22 am

      Thanks PGCGirl!

  80. Mimi Cirio says

    01/13/2014 at 6:10 am

    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!

    • Brian Meagher says

      01/13/2014 at 7:23 am

      Sounds good Mimi!

  81. C. Howard says

    01/13/2014 at 8:16 pm

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

    • Brian Meagher says

      01/13/2014 at 8:19 pm

      Thanks Howard! You are welcome!

  82. C.johns says

    01/14/2014 at 3:18 pm

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

  83. Brian Meagher says

    01/14/2014 at 4:46 pm

    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. jackiep says

    01/15/2014 at 7:44 am

    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.

    • Brian Meagher says

      01/15/2014 at 7:55 am

      We used dairy case dough, so I’m not sure. Just follow the directions on the frozen dough box. But my best guess would be yes, thaw the dough first.
      Good luck Jackie!

  85. yvonne says

    01/18/2014 at 12:04 pm

    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

    • Brian Meagher says

      01/18/2014 at 5:14 pm

      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

    01/22/2014 at 10:36 am

    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. Beverly says

    01/27/2014 at 11:30 pm

    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”

    • Brian Meagher says

      01/28/2014 at 5:04 pm

      Awesome, Beverly! So glad everyone liked it!

  88. angel forsythe says

    01/28/2014 at 11:05 pm

    Loos really great need to try this

  89. greynolds says

    01/29/2014 at 8:57 am

    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

    • Brian Meagher says

      01/29/2014 at 5:06 pm

      I love Phylo dough, but never thought of using it for this pie.
      Thanks for the great tips.

  90. Trina says

    01/29/2014 at 3:48 pm

    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. Connie says

    02/10/2014 at 3:06 pm

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

  92. Joelle Johnally says

    02/11/2014 at 2:55 pm

    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.

    • Brian Meagher says

      02/11/2014 at 3:47 pm

      Then he’s a very lucky guy, Joelle!
      I’m sure you both will enjoy it.
      Happy Valentines Day! ~brian

  93. Shell says

    02/13/2014 at 6:13 pm

    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!

    • Brian Meagher says

      02/13/2014 at 7:43 pm

      Hey, Shell. Thanks for sharing that with us! It makes us feel good that you enjoyed it so much.

  94. Joelle Johnally says

    02/15/2014 at 1:32 am

    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 🙂

    • Brian Meagher says

      02/15/2014 at 7:40 am

      Great Joelle! I’m so glad you reported back, and glad to hear it turned out good for you both.

  95. Holly says

    02/16/2014 at 1:38 pm

    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. Traci says

    02/25/2014 at 7:31 pm

    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

    02/25/2014 at 8:17 pm

    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. Natasha says

    03/16/2014 at 10:33 pm

    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

    • Brian Meagher says

      03/17/2014 at 9:32 am

      Wow, that’s a small crowd you’re cooking for Natasha!

      I’m glad it worked out for you, and thanks for letting us know.

  99. Wanda says

    03/22/2014 at 1:50 pm

    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.

    • Brian Meagher says

      03/22/2014 at 2:59 pm

      It’s good as a cold leftover, but to reheat, I would put it in the oven, or better yet, a toaster oven – cover with foil to prevent burning, and heat away.

  100. Connie says

    03/28/2014 at 6:25 pm

    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

    04/05/2014 at 4:52 pm

    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!!!

    • Brian Meagher says

      04/05/2014 at 5:43 pm

      Woo hoo! Winners all around! Thanks for telling us, Natasha!

  102. Connie says

    05/02/2014 at 11:41 am

    I made this and it was great. My husband wants me to make it again this weekend. He wants one for work and one for home.

    • Brian Meagher says

      05/02/2014 at 6:01 pm

      Awesome, Connie! Glad you liked it.

  103. Michelle says

    05/09/2014 at 2:15 pm

    Can you put mayo in the oven & NOT get sick?

    • Brian Meagher says

      05/09/2014 at 6:11 pm

      Yes, of course. Crab cakes are a good example of a recipe that needs mayo and gets fried, baked or broiled with no ill effects.

  104. Mike says

    05/27/2014 at 10:40 am

    Perfect. I did not do the pie, but used a mini-muffin pan with pieces of crescent rolls as the crust. Spooned in the mixture, sprinkled with old bay and then cooked for 15 minutes at 350. Your recipe made about 55 mini crab “pies” which were taken to a cookout. They were a hit.

    • Brian Meagher says

      05/27/2014 at 3:34 pm

      Hey, that’s a great idea Mike. And thanks for the count – about 55 mini crab pies, huh? Nice work.

      Did you basically make a “cup” out of the dough for each mini-muffin?

  105. Donna peairson says

    07/06/2014 at 7:10 pm

    I have them in the oven now , I only had just 9in pie crust not deep 9in sow we will see!!!! Smell good !!! 🙂

    • Brian Meagher says

      07/31/2014 at 8:03 pm

      Hi Donna. Your Comment got lost in the internets. 🙂

      How did the Crab Pie turn out for you?

  106. wgaz says

    07/08/2014 at 1:51 am

    I have been making a very similar version of this since 1995, from the now defunct Gourmet Magazine – which I still miss – and it has been a family fave since. I was so happy to find such a similar recipe and that you are sharing the Crab Pie love! So much positive feedback! It makes me happy to know that I am not the only one who loves it! The Gourmet version is for a single pie, but uses different seasonings, so I am intrigued by your recipe and will be trying it! And since I have been making this for almost 20 years, I have always used 2% milk and lower fat (not nonfat) mayonnaise without any problems! Thank you for your wonderful blog! It made me so happy!

    • Brian Meagher says

      07/13/2014 at 4:11 pm

      Wow wgaz! Thanks for the great feedback and kind words.

      I encourage readers to use low fat ingredients if at all possible.

      • wgaz says

        07/13/2014 at 9:28 pm

        I forgot to mention that if I make it for a fancy occasion I make in a fluted tart pan with a removable bottom. It makes for a great presentation!

  107. trudy marks says

    08/08/2014 at 8:01 pm

    I wanted to make it, but 2 pies from recipe? Was so easy to half it and it was delicious!

    • Brian Meagher says

      08/09/2014 at 10:50 pm

      Hey, glad it worked out for you, Trudy!
      And thanks for verifying that halving the recipe works.

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