Crab Pie Recipes

Steps:

• Preheat oven to 400ºF.
• Combine the butter and flour in a skillet over medium heat.
• Stir for 3 to 4 minutes, or until well blended.
• Add the onions, celery, salt, and cayenne.
• Cook, stirring for 3 to 4 minutes, or until slightly soft.
• Add the milk.
• Stir for 3 to 4 minutes, or until the sauce thickens slightly.
• Add the crabmeat, parsley, and green onions.
• Stir and cook for about 1 minute.
• Remove from the heat.
• Pour the mixture into a 9-inch glass pie dish or 6 small ramekins.
• Combine the bread crumbs and the rub.
• Sprinkle over the top of the crabmeat mixture.
• Sprinkle the cheese over the bread crumbs.
• Bake for about 20 minutes or until bubbly and brown.
• Remove from the oven and let stand for 2 minutes before serving.

Steps:

• Preheat oven to 350ºF 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. Combine eggs, flour, mayonnaise and milk, mix well. Add cheese, 1 teaspoon Old Bay, onion and pepper and mix well. 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. Bake at 350ºF for 50 minutes or until knife comes out clean. (Check at about 40 minutes to avoid burning, since ovens vary.)

Steps:

• Butter a 10-inch quiche pan.
• Beat the eggs.
• Mix all of the remaining ingredients together and add to the eggs.
• Pour into the pan and bake at 350°F for about 45-50 minutes until set.
• Cut into pie-shaped pieces and serve hot.

Steps:

• Preheat the oven to 350 degrees F. Roll out the puff pastry on a floured surface, to about 1/2-inch thickness. Using a round pastry cutter or cookie cutter, about 3 inches in diameter, cut out 6 round disks.
• Brush each disk with the beaten egg, coating the pastry well. Arrange on a greased baking sheet and bake until the pastry rises and is golden brown, about 15 to 20 minutes. When baked, remove from oven and allow to cool.
• Add the grapeseed oil to a large heavy-bottomed saucepan over medium heat. Add the onions and saute until soft and translucent (not caramelized), then add the lobster. Saute until the lobster is cooked, about 5 to 8 minutes.
• At this point, add the carrots and celery and saute a few more minutes until the vegetables are tender.
• Stir in the flour and cook for about 5 minutes; this is the beginning of the roux. Slowly begin adding the chicken stock, stirring continuously, until the mixture thickens. *Add the milk, slowly and stir until incorporated to the desired thickness.
• Reduce the heat to a simmer and continue to cook for a further 10 to 12 minutes. Just before serving add the crabmeat and the peas and adjust the seasoning with salt and pepper, to taste. To serve, spoon into small bowls, sprinkle with chopped chives and top with a puff pastry disk.
• *Cook's Note: By adding the liquid slowly it will help you see the desired thickness of the sauce. You may not need all of the milk, as some flours absorb different amounts of liquid. Just be careful.

Steps:

• Heat some extra-virgin olive oil, a turn of the pot, in a Dutch oven over medium to medium-high heat. Add the chopped speck and render a couple of minutes. Add the potatoes, celery, onion, garlic, chile, thyme, crab seasoning, salt, and pepper to the pot, cover, and cook 10 minutes, stirring occasionally. Add the chicken stock and milk and bring to a boil.
• In a small skillet over medium heat, melt the butter. Whisk in the flour and cook the roux 1 minute, then stir in the mustard and transfer the roux to the chowder mixture. When the roux has incorporated, stir in corn and bring the chowder to a bubble, reduce to slightly thicken. Turn the heat off, cool completely, and store for make-ahead meal.
• To serve, heat the oven to 425 degrees F. Unfold the pastry dough and choose the bowls or individual shallow casseroles or deep ramekins that you wish to serve in. Use one as a template and cut 4 shapes from the sheet of dough, using a sharp paring knife to maneuver around the dish shape. Arrange the pastry dough on a non-stick baking sheet or on a parchment-lined baking sheet. Beat the egg with a splash of water and brush the dough with the egg wash. Bake 10 to 12 minutes, or until golden.
• Reheat the chowder, covered, over moderate heat until the soup bubbles, then uncover and simmer.
• Meanwhile, run your hands through the crabmeat to check for shells, discard the the shells. Sprinkle the crab with hot sauce and stir into the chowder to heat through.
• Serve the chowder in individual dishes topped with pastry.

Steps:

• Line a 9-in. tart pan with unpricked pastry shell; line pastry with heavy-duty foil. Bake at 450° for 5 minutes. Remove foil. , Arrange crab evenly in baked crust. Top with cheese and green onions. Combine remaining ingredients except almonds; pour into tart shell. Top with almonds. , Bake at 325° for 45 minutes or until set. Let stand for 10 minutes before serving.

Steps:

• In a large skillet melt the 3 tablespoons butter over medium heat. Cook and stir leeks in hot butter for 2 to 3 minutes or until tender. Add the flour to the skillet; cook and stir about 1 minute. Stir in the milk; cook and stir until mixture begins to boil. Stir in the crabmeat, peas, dry sherry (if desired), Cajun seasoning, and, if desired, the ground red pepper. Spoon the crab mixture into a 2-quart square baking dish.
• In a small bowl stir together the 2 tablespoons melted butter and, if desired, the Dijon-style mustard. Brush one sheet of phyllo dough with butter mixture; fold in half crosswise. Repeat with other sheet. Stack the two sheets. Using a sharp knife, trim phyllo to about a 9-inch square. Place phyllo stack over crab mixture; tuck edges under. Brush any remaining butter mixture over top. Bake in a 375 degree F oven for 25 to 30 minutes or until heated through. Serve immediately.

Steps:

• Line a pie tin 12" across and 1" deep with the pastry and chill in a fridge for 1 hour.
• Also chill pastry for top of pie& brush with egg white.
• Flake crab meat& put into pie followed by celery, parsley, cider and seasoning.
• Beat eggs and milk together and add the nutmeg.
• Put pastry on top and bake in oven at 400 degrees for 25 minutes.
• Serve at once.

Steps:

• For the crust:.
• Preheat oven to 350°F.
• Butter a 9-inch pie plate.
• Break up graham crackers, place in processor and process to crumbs (if you don't have a processor, place crackers in large plastic bag, seal, and crush using a rolling pin).
• Add melted butter& sugar and pulse until combined.
• Press mixture into bottom and up sides of pan, forming a neat border around th edges.
• Bake until crust is set and golden, about 8 minutes.
• Set aside on wire rack; leave oven on.
• For the filling:.
• Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes.
• Gradually add the condensed milk and continue to beat until thick, 3-4 minutes longer.
• Lower the mixer speed and slowly add lime juice, mixing until just combined.
• Pour mixture into crust and bake for 10 minutes, or until filling has just set.
• Cool on wire rack, then refrigerate.
• Freeze for 15-20 minutes before serving.
• For the topping:.
• Whip the cream and the confectioner's sugar until nearly stiff.
• Cut pie in wedges and serve very cold, topping each wedge with a dollop of whipped cream.
• Garnish with a slice of key lime if desired.