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 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
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!
[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.
About Brian Meagher
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!
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!
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:(
Mayo is primarily eggs and vinegar. You could probably substitute the mayo for eggs.
I don’t like mayonnaise, either, but substituted ranch dressing and it was perfect!
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
Looks supreme. I NEED to make this
If you have access to fresh crab meat, you should.
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!
Has anyone made it with lobster?
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.
This looks Deelish! I am going to try this recipe
It’s pretty amazing Anita. Good luck.
I’m thinking about making this for Christmas, can i substitute the mayo?
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.
i’m go n to try it for Christmas
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.
Very cool, Jackie!
I have the same question about the mayo. Can you use light mayo or only the full fat version?
@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.
I think i’m to try these for my Christmas dinner wish me luck…
Hey Simone, did you try this for your dinner?
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
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.
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.
Has anyone tried freezing the crab pie after it is baked?
@Messick – I’ve never tried freezing it. There’s usually not much left to freeze!
But I don’t see why you couldn’t.
LOL, now I know what you mean – there were only two small slices left in one pie after Christmas Eve Dinner.
That’s awesome Messick! Thanks for letting us know.
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?
@ChrissC – The ingredients are so simple, and easily halved. Go for it! Get out in that kitchen and bake me a pie!
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.
Abt to make this for my Christmas dinner! Excited….will have to post the response i get!!!
@Renee – Yes please do post your experience! Good luck!
I cannot wait to make this for NYE
It’s freakin’ delicous, Leash. Good luck! And Happy New Year!
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.
Thanks will try soon…
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…
Yay! Glad to hear it Lanorma.
Lanorma, I had the same reaction as your mom the first time I tried this pie, LOL!
Made these for Christmas breakfast. Absolutely delicious! I used gouda cheese in place of swiss.
Great! Thanks, Courtney. Merry Christmas!
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.
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.
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!
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.
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!
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!
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.
Thanks Brian, Can’t wait to make it. Like seeing the alternatives . Happy New Year !
I made this and it was amazing came out just like the one in the pictures. Thank you for sharing
That’s great, Susan! Thank you for the compliment, and thanks for telling us how well it turned out for you.
In the oven now. Taking them to a party. Will let you know how they turn out. Thanks for sharing. I can’t wait!
Can’t wait to hear how the pies were at the party! Thanks, Amanda!
Well Amanda? How did the pies go over?
Just tried the recipe….added a twist…added some sprimp and bay scallops…came out awesome…thank you for this recipe.
I would think the shrimp and scallops would really change the texture of the pie.
Glad you liked the recipe!
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
Woo hoo Talena! Glad to hear it! And thanks for letting us know!
I made the crab pie this evening for a gathering and it was a hit! Very easy to make and satisfying!
@Kelley – Awesome! I’m so glad you and everyone liked it.
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
Good luck Brenda! I’m sure it’ll be a hit.
Let us know how the pie turned out Brenda. I was thrilled to have ours turn out so good for our first attempt!
I am allergic to shellfish. Do you think this recipe could work with flaked Tilapia?
We think Tilapia would make this a very “fishy” pie. Why not try the fake crabmeat that is made from cod fish instead?
Can’t wait to try this going to store tomorrow to buy everything for it,
Going to store tomorrow to buy all the ingredents to make this, can’t wait to try.
You’ll love it, Sandra. Everybody does. 🙂
And thank you for reading!
OMG……I just made the crab pie…DELICIOUS!!!!!!!
Yea! Carol, we’re sooo glad you loved it!!
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!
Awesome, Kathy! Happy that you and everyone loved them.
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!
Just baked it and it is delicious …. I just wish I knew what to have with it !!!
Beer! And a nice cheese or onion dip. 🙂
BigDog, have a side salad, or (as is customary with steamed crabs) , cole slaw and/or corn on the cob!
Can you use any cheese? I am not a fan of Swiss. Thank you.
@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.
I would think you could use any cheese. I really couldn’t taste the Swiss
Just pulled the two pies out of the oven, still hot, and can’t wait to try!!!!
How did you like them Garry?
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!!!!
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.
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.
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
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 !!!
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.
The pies were delicious and turned out pretty like your picture. Thank you
Thanks Cindy! Glad to hear it.
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.
Nice idea, Jane. I would love to try these as smaller “appetizer sized” pies.
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
@Donna – it’ll be a big hit! Go for it.
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.
Wow! Great to hear Phay! Sounds like a new “tradition” for you.
Thank you for the feedback!
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!
Thank you for the nice comment, Melissa. We’re glad you enjoyed it.
It has definitely become a holiday tradition for us.
Made this crab pie without the crust and added a dash of tabasco… perfect. Served with salad and white wine.
That sounds like you made an awesome Crab Dip, Laura!
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
Great to hear, Donna! Happy New Year to you and yours.
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.
Just made it!!!!! So stinking good!!!!!!!!! Thank you for sharing! I used Pepperjack cheese also! 😉
Woo hoo! Glad to hear, Iris! Nothing wrong with subbing any cheese you like. And thank you for the update.
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!
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!
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!
What is backfin?
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
Thank you, Marilyn!
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!
I wondered how it might taste with some claw meat in it. Thanks Darla!
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.
Awesome to hear, Sharon! Hand mixing is correct, btw.
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
typo Hey and o
…….. 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
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!
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
@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. 🙂
Hi Brian, any experience with the Greek Yogurt?!?! (see above) Thanks!
No, sorry. Maybe someone else will chime in about it.
Thanks, perhaps I will be the test case!
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!
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.
I just made me one and my husband LOVES it!1 Thanks for sharing : )
Yay! Thanks, Kandy.
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. 🙂
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 🙂
Raven, the cook always gets the first piece, right? After all, you need to make sure it’s awesome 🙂
Do you have a printable version of this recipe?
Like Renee I would appreciate a printable version of this recipe. Thanks
I would love a printable version of this please!—-Thanks!
Renee, Mary, and Nancy… I’ve updated the post with a link to a printable version. Thanks!
Great, Thanks! I will be making it this weekend.
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!
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!)
Good point, Shelby. The recipe is certainly easy to “halve” for one pie.
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!
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!)
No, I’m sorry Molly. I don’t.
It’s very rich and decadent, so it can’t possibly be good for us. 🙂
Enjoy!
But surely good for the soul. Thanks, Brian!
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 🙂
That’s a good story, Christy! Glad everyone enjoyed it. Thanks for sharing.
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!
I just popped these in the oven. Can’t wait to try. One will go to my mother-in-law, she had surgery yesterday.
I hope they turned out well, Cindy. Good luck to your mom-in-law.
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!
Thanks PGCGirl!
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!
Sounds good Mimi!
Made tis tonight and it’s absolutely delicious!!! Thanks for sharing the recipe.
Thanks Howard! You are welcome!
I made this and it was delicious. Then my cousin made it but she added shrimp in hers it was delicious. yummy
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.
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.
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!
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
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!
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”
Awesome, Beverly! So glad everyone liked it!
Loos really great need to try this
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
I love Phylo dough, but never thought of using it for this pie.
Thanks for the great tips.
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!! 🙂
My co-worker (Steve) told me about this recipe and I can’t wait to try it!!!
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.
Then he’s a very lucky guy, Joelle!
I’m sure you both will enjoy it.
Happy Valentines Day! ~brian
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!
Hey, Shell. Thanks for sharing that with us! It makes us feel good that you enjoyed it so much.
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 🙂
Great Joelle! I’m so glad you reported back, and glad to hear it turned out good for you both.
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 !!
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!!
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!
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
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.
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.
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.
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!!!
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!!!
Woo hoo! Winners all around! Thanks for telling us, Natasha!
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.
Awesome, Connie! Glad you liked it.
Can you put mayo in the oven & NOT get sick?
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.
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.
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?
I have them in the oven now , I only had just 9in pie crust not deep 9in sow we will see!!!! Smell good !!! 🙂
Hi Donna. Your Comment got lost in the internets. 🙂
How did the Crab Pie turn out for you?
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!
Wow wgaz! Thanks for the great feedback and kind words.
I encourage readers to use low fat ingredients if at all possible.
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!
I wanted to make it, but 2 pies from recipe? Was so easy to half it and it was delicious!
Hey, glad it worked out for you, Trudy!
And thanks for verifying that halving the recipe works.