Crab Pie
Crab Pie offers a delightful combination of tender crab meat, sharp cheese, and crispy fried onions, all baked to perfection in a flaky pie shell. This savory dish is perfect for seafood lovers and makes an elegant appetizer or main course for special occasions or casual gatherings.
Ingredients
Instructions
- Beat the eggs and crush the French fried onions.
- Combine the eggs, crushed onions, sour cream, grated cheese, and crab meat.
- Pour the mixture into the pie shell.
- Bake at 325°F for about 20 minutes until browned.
Tips & Substitutions
For added flavor, consider using crab meat from a different source, such as lump crab meat, for a richer taste. If you want to elevate the dish, mix in some fresh herbs like parsley or dill. You can also replace sharp cheese with a milder option if preferred. Crushing the French fried onions finely will distribute their flavor throughout the pie better, similar to how they enhance dishes in American recipes.
Serving Suggestions
Serve the crab pie warm, garnished with a sprinkle of fresh herbs. It pairs beautifully with a light salad or steamed vegetables for a complete meal. For an elevated dining experience, consider serving it alongside Baked Flounder or a refreshing Seafood Pie. A chilled glass of white wine complements the flavors nicely, making it perfect for gatherings or special occasions.
Storage & Reheating
Store leftover crab pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or until warmed through. Avoid microwaving, as it can make the crust soggy. If you have more than a few slices, consider freezing portions wrapped tightly in plastic wrap for up to a month.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Pie contains roughly 540 calories, with 14g protein, 89g carbohydrates, and 15g fat. It is an excellent source of calcium (35% of the Daily Value) and protein (28% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 495mg per serving (22% 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 use fresh crab meat instead of canned?
Absolutely! Fresh crab meat can enhance the flavor and texture of the pie. Just make sure to pick through it for any shell pieces. You may need to slightly adjust cooking time due to added moisture, so keep an eye on the pie as it bakes.
What can I use as a substitute for sour cream?
Greek yogurt is a great substitute for sour cream, providing similar creaminess with a tangy flavor. You can also mix equal parts of mayonnaise and yogurt for a similar consistency. This works well while still keeping the richness of the pie intact.
How do I know when the pie is done baking?
The pie is done when the top is golden brown and a toothpick inserted in the center comes out clean. The edges should also slightly pull away from the pie shell, indicating that the filling has set. Keep an eye on it during the last few minutes of baking to avoid 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).