“Sacre bleu, what is this?
How on earth could I miss
Such a sweet little succulent crab!” – Les Poissons from The Little Mermaid
Crab meat is indeed a sweet and succulent delicacy. I love it no matter what form it comes in from steamed crabs to crab stuffing and classic crab cakes! This past Summer a friend shared a recipe with me for a crab pie courtesy of hotsaucedaily.com and it is phenomenal! I reduced the recipe by half to make a single pie and added a few other minor tweaks of my own but all in all the recipe is the same and it is super easy and amazingly delicious. We had this for dinner one Saturday night with roasted sweet corn and some sauteed asparagus with red spinach for dinner. The next day we served it again for brunch, only this time we paired it with scratch-made waffles and some in season white peaches! Whatever you serve it with, it is sure to be a crowd-pleaser!!
Start fresh! The original recipe calls for finely chopped green bell pepper and green onions. I added a wee zip by dicing up some cubanelle peppers from the garden. Cubanelles are a type of sweet pepper but unlike bell peppers, cubanelles are mildly hot and very similar to an Anaheim pepper. But you can stick to the original recipe if spicy is not for you. Another suggestion might be to use some red bell peppers for color variation.
Now it is time to make a slurry from the eggs, flour, mayonnaise and milk. A slurry is a combination of starch (usually cornstarch, flour, potato starch or arrowroot) and cold liquid which is mixed together and used to thicken a soup or sauce or in this case a quiche. Once your slurry is blended thoroughly stir in the peppers, onions and cheese and mix well. Gently fold in your crab meat. It really does not matter what kind of crab you use, whether it is fresh, frozen or canned crab. Lump crab is ideal, I used three cans to get a half pound of crab meat. The cans say they are 6 ounces but once you drain off the water it is packed in, they weigh much less. Next time I will use four cans for extra crabbiness! Anyway, be gentle, you do not want to break up the crab too much.
You can make a pie crust from scratch or use a store bought one like I did. Just roll that crust out and fit it into a lightly greased 9″ pie plate. I used a spritz of coconut oil in my plate to keep the crust from sticking. Once the crust is fitted, use a fork or toothpick to prick holes in it to keep it from bubbling up too much and allow steam to escape. Bake it in a 350º oven for 3-4 minutes just to get it started. Pull it out of the oven to cool. All that is left to do is to pour the crab mixture into your prebaked crust and bake until it is golden brown and delicious. It goes back into that 350º oven for around 40-50 minutes. Check it at 40 minutes as ovens can vary and you do not want this baby to burn! This easy crab quiche turned out so lovely on my first try and I am looking forward to making it again very soon. You can serve it up hot or cold, as you would any quiche. Impress your friends and family with this tasty treat from the sea! Tell them Sebastian gives them his regards! 😉
- 9″ deep pie crust (store bought or home-made)
- ½ lb. lump crab meat or any kind.
- 2 Jumbo eggs
- 1 T All Purpose flour (I used GF Flour and it worked fine)
- ½ C Mayonnaise
- ½ C Almond milk
- 4 oz. Shredded Swiss cheese
- 4 oz. Shredded Cheddar cheese
- 1 tsp Old Bay seasoning
- 1 T Onion, finely chopped
- 1 T Green Pepper, finely chopped
- Preheat oven to 350º
- Roll out your crust and fit it into a lightly oiled 9″ pie pan. I use coconut cooking spray.
- Prebake your crust for 3-4 minutes and let it cool.
- Combine eggs, flour, mayonnaise and milk and mix well into a slurry.
- Now stir the cheese, onions and peppers into your slurry.
- Fold in crab meat gently and avoid separating the lumps of crab meat too much.
- Pour the crab mixture into your pie crust, sprinkle with additional Old Bay Seasoning.
- Bake at 350º for 50 minutes or until knife comes out clean. (Check at about 40 minutes to avoid burning, since ovens vary).