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With a rich flavor this crab pie is the perfect addition to any brunch. Serve with salad for dinner and you’ll have a complete meal.
Preheat oven to 350 F. Put the pastry shell into a shallow pie dish. Do not use a deep dish pan. This recipe will not fill it. Set aside.
In a bowl whisk together the mayonnaise, flour, eggs and heavy cream. Stir into that the crab meat, parsley, Parmesan cheese and the cubed sharp cheese. Pour into the pastry shell.
Place sliced cheese in a circle on top of the pie. Bake at 350 F for 1 hour or until set in center. It should not wiggle and it will puff up a bit. Remove from oven and allow to cool for 15 minutes. Serve warm or cold.
*I used 75% fat free very sharp cheddar Cabot cheese for this recipe. I am not sure how another cheese would work. If you use a cheese that has a higher fat content it may be a good idea to cube all of it and incorporate it into the mixture so that that flour can absorb the moisture.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!