CRAB PIE RECIPE
Quiche never tasted so good.
Provided by Southern Living Test Kitchen
Categories Casserole
Time 1h35m
Yield Serves 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Fit piecrust into a 9-inch pie plate according to package directions. Set aside.
- Heat oil in a skillet over medium-high; add leek, and cook, stirring often, until soft and slightly golden, about 10 minutes. Add spinach to skillet, and cook, stirring often, until spinach is wilted and all water has evaporated, about 5 minutes. Remove spinach-leek mixture from skillet.
- Whisk together eggs, heavy cream, and cream cheese in a large bowl until smooth. Whisk in chives, garlic, mustard, thyme, salt, and lemon zest. Gently fold in spinach-leek mixture and crabmeat; carefully pour mixture into prepared piecrust. Place on middle rack of preheated oven, and bake until set in middle, about 50 minutes. Cool pie on a wire rack 15 minutes before cutting.
CRAB PIE RECIPE RECIPE - (4.5/5)
Provided by á-46109
Number Of Ingredients 12
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.)
SWISS 'N' CRAB SUPPER PIE
Though some parts of Alaska are suitable for farming, we're on the Gulf, where commercial fishing is the main industry. Crab is plentiful here, and so is salmon, halibut, shrimp and sea herring. You don't need fresh crab for this delicious, easy-to-make supper pie, though-with canned crabmeat, it becomes a great "off-the-shelf" meal. Hope your family enjoys it as much as mine does!
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
CORN AND CRAB CHOWDER POT PIES
Provided by Rachael Ray : Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 18
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.
CRAB AND SHRIMP DIPS
Make and share this Crab and Shrimp Dips recipe from Food.com.
Provided by William Uncle Bill
Categories Crab
Time 20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, using an electric mixer, beat cream cheese and mayonnaise until well blended.
- Add ketchup, Tabasco sauce, Worcestershire sauce and beat again until well incorporated.
- Add onions and mix well using a fork.
- Adjust Tabasco sauce to taste.
- Divide mixture equally into 2 serving bowls.
- Add crab to one bowl and mix well using a fork.
- Add shrimp to the other bowl and mix well using a fork.
- Serve with potato chips or vegetable crackers.
- Refrigerate any unused portions.
Nutrition Facts : Calories 134.4, Fat 10.1, SaturatedFat 5.5, Cholesterol 63.7, Sodium 425.5, Carbohydrate 3.8, Fiber 0.1, Sugar 2.9, Protein 7.5
MAINE SEAFOOD STUFFING
Emeril did some Thanksgiving stuffing recipes on Good Morning America, and this was one of the Top 5, that was submitted by Linda Hoglund from Franklin, ME. Linda says "It's a Maine seafood stuffing -- the best you've ever had! I grew up on the coast of Maine where seafood is plentiful. My husband, a lobster fisherman and scallop diver, came up with this some years ago. It's now a big favorite of ours, and we're glad to share with you. This stuffing can also be used to stuff clams, on top of crab cakes or on a pork chop -- it's all wicked good! We serve ours with a White Cream Sauce on top of the stuffing." This would be great to put over fish and baked too! I'm thinking flounder, filet of sole, and any other white fish. Times are only approximate. You can also substitute with lobster. You can make this in a 9x9" baking dish as well, and serve it with the White Cream Sauce on top. Cooking time does not include time cooked inside the bird.
Provided by Lindas Busy Kitchen
Categories Crab
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook seafood in 1 cup boiling salted water. Cook until 3/4 done. Strain seafood out of water.
- Add bread crumbs and Ritz crackers, and cover until liquid is absorbed.
- In another skillet, caramelize peppers, celery and onion, then add to bread-Ritz mixture.
- Add the eggs and melted butter.
- Stir in seafood and 1/4 cup sherry or white wine. Cover, and let stand 15 minutes.
- Now you're ready to stuff your turkey the Down East way.
Nutrition Facts : Calories 450, Fat 28.3, SaturatedFat 16, Cholesterol 141.2, Sodium 752.3, Carbohydrate 25.3, Fiber 1.6, Sugar 3.4, Protein 15
CRYIN CRAB ONION PIE
I think this started as a copycat, however I have changed amounts and added an ingredient and now love the final product. serve it hot or cold with a salad, bread sticks and white wine.
Provided by Diana Adcock
Categories Savory Pies
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350*.
- In a medium saucepan over medium-low heat saute onions, Old Bay and salt for 15 minutes, stirring every now and again.
- Remove from heat and Drain.
- Add milk and stir in beaten eggs.
- Fold in crab, cheese and pour into shell, shake gently to even out the mixture.
- Top with bacon and parsley.
- Bake for 1 hour or until done.
Nutrition Facts : Calories 505.2, Fat 35, SaturatedFat 13.5, Cholesterol 202, Sodium 946, Carbohydrate 22.4, Fiber 2, Sugar 4.1, Protein 24.8
DOWNEAST CRABMEAT PIE
This is THE best recipe! Only requires 3/4 c. of crabmeat. Love this recipe with shrimp &/or lobster, too.
Provided by Aroostook
Categories Crab
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F degrees.
- Mix first four ingredients.
- Stir in crab, s&p.
- Pour into pie shell.
- Melt butter and add bread crumbs.
- Stir.
- Sprinkle over crab mixture.
- Sprinkle w/ a few dashes of paprika.
- Bake 40-45 minutes.
- Let rest 10 minutes or so before serving.
CREOLE CRAB PIE
Make and share this Creole Crab Pie recipe from Food.com.
Provided by Frenchy Berk
Categories Crab
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cook the bacon and green onion in large skillet over medium heat until the bacon is slightly crisp.
- Remove from heat and add the crabmeat and toss gently to mix, set aside.
- In a bowl, combine the eggs and milk, season with salt and cayenne.
- Spread the crabmeat mixture evenly in the bottom of pie crust.
- Pour in the egg and milk mixture.
- Bake for 20 to 25 minutes, or until the pie crust is browned and the mixture sets.
Nutrition Facts : Calories 280.8, Fat 13.3, SaturatedFat 5, Cholesterol 174.5, Sodium 496.6, Carbohydrate 15.3, Fiber 0.3, Sugar 1.1, Protein 23.6
CAJUN SHRIMP AND CRAB OVER POLENTA
Well having posted a response about jambalaya, cajun food and other recipes this week made me think about other dishes I use grits or polenta with. I honestly never liked them because they were either breakfast for me and just bland. Since then I have really learned to appreciate them. There are so many ways to cook and enjoy them with various sauces, gravies, seasonings, cheeses and served not just for breakfast but with all different meats, poultry and seafood. So this is a dish I learned from a girlfriend many years ago. I had to spice it up for me, and add some crab, etc, but she definitely started me thinking. This is a favorite with many of my friends.
Provided by SarasotaCook
Categories Crab
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Sausage -- In a large saute pan, add the sausage and cook 3-5 minutes until golden brown. Remove and put on a plate lined with a paper towel to drain. Reserve the drippings in the pan.
- Vegetables -- Add the onion, green pepper, jalapeno and garlic and cook another minute or so.
- Sauce -- Once the vegetables have cooked a minute or two, add the flour, add the chicken broth and bring to medium heat until it thickens slightly. Reduce to medium low and stir in the seasoning (celery seed, cajun seasoning, Old Bay and pepper flakes, salt and pepper to taste), shrimp and cook until they begin to curl and turn pink. Just 2-3 minutes.
- Then before the shrimp are done, add the sausage back in and mix well, then add the crab meat and lightly toss so you don't break up the crab too much.
- Polenta -- Whether it is quick cooking or regular cooking, just follow the directions according to directions. When done, just stir in the cheese and any salt and pepper if needed.
- Serve -- Top the shrimp and crab over the polenta and enjoy and great comfort food meal.
Nutrition Facts : Calories 471.9, Fat 26.9, SaturatedFat 13.8, Cholesterol 271.5, Sodium 959.4, Carbohydrate 10.2, Fiber 1.4, Sugar 3.2, Protein 46
REMOULADE SAUCE
Make and share this Remoulade Sauce recipe from Food.com.
Provided by Bev I Am
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Process all ingredients in the food processor fitted with a steel blade until vegetables are finely chopped.
- Season with salt and pepper; chill until ready to use.
Nutrition Facts : Calories 175.9, Fat 0.3, SaturatedFat 0.1, Sodium 14, Carbohydrate 46, Fiber 2.5, Sugar 38.6, Protein 2.1
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