Baked Crabmeat Pie
A creamy baked crabmeat pie topped with toasted almonds, blending seafood with rich flavors—perfect for seafood lovers and elegant appetizers.
Ingredients
Instructions
- Combine cream cheese, crabmeat, chopped onion, milk, salt, pepper, and horseradish, mixing until blended.
- Spoon the mixture into an 8-inch pie plate.
- Sprinkle toasted sliced almonds on top.
- Bake at 375°F for 15 minutes.
- Serve with assorted crackers.
Tips & Substitutions
For a creamier texture, let the cream cheese soften at room temperature before mixing. If crabmeat is unavailable, canned tuna can be a suitable substitution. You can also add a dash of hot sauce for a kick. Experiment with different nuts; pecans or walnuts could work well instead of almonds. This dish is a great accompaniment to a light salad or as a spread for crusty bread.
Serving Suggestions
Serve the Baked Crabmeat Pie warm, accompanied by an array of assorted crackers for a delightful crunch. It also pairs nicely with a crisp green salad or fresh vegetable sticks for dipping. Consider serving it as an appetizer at your next gathering, alongside other seafood recipes for a cohesive menu.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Avoid microwaving, as it can make the texture rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Crabmeat Pie contains roughly 67 calories, with 2g protein, 11g carbohydrates, and 2g fat. It is an excellent source of vitamin C (64% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1965mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the crabmeat pie ahead of time?
Yes, you can prepare the mixture and place it in the pie plate a day in advance. Cover it tightly with plastic wrap and refrigerate. When ready to serve, remove it from the fridge and bake as directed, adding a few extra minutes to the baking time if needed.
What can I use instead of crabmeat?
If you prefer a different seafood option, you can substitute crabmeat with shrimp or cooked lobster. For a vegetarian version, consider using a mixture of artichokes and mushrooms, seasoned similarly, to maintain a rich flavor profile.
How do I know when the pie is done baking?
The pie is done when it's bubbly and lightly golden on top. You can also insert a knife into the center; it should come out hot to the touch. Keep an eye on it towards the end of the baking time to prevent overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).