Crabmeat Broccoli Pie
A savory crab and broccoli pie with cheesy topping, featuring a flaky homemade crust, perfect for family dinners or special occasions craving comforting flavors.
Ingredients
Instructions
- Mix the flour and baking powder, then cut in butter to resemble a pie crust.
- Add milk and chopped chives, stir until a dough forms a ball.
- Pat the dough into a 9-inch pie plate, covering the bottom and sides.
- Cook the frozen chopped broccoli until tender, then drain well.
- Place the cooked broccoli in the prepared pie crust.
- Combine the diced hard-cooked eggs, chopped green onions, crabmeat, salt, and grated Cheddar cheese.
- Spread the mixture evenly over the broccoli in the crust.
- Sprinkle paprika on top.
- Bake at 375°F for 30 minutes or until browned and heated through.
Tips & Substitutions
For a flakier crust, ensure your butter is very cold when cutting it into the flour. You can substitute the crabmeat with shrimp or even canned tuna for a different seafood flavor. If you prefer more vegetables, consider adding sautéed bell peppers or mushrooms for extra texture and taste.
Serving Suggestions
This Crabmeat Broccoli Pie is delicious on its own but pairs beautifully with a side salad, such as a light Caesar or a fresh Neptune Shrimp Salad. Consider serving with a dollop of sour cream or a zesty remoulade for added flavor. It's perfect for brunch or a light dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. This helps maintain the crust's texture, preventing it from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crabmeat Broccoli Pie contains roughly 282 calories, with 13g protein, 56g carbohydrates, and 5g fat. It is an excellent source of vitamin C (306% of the Daily Value), vitamin A (186% of the Daily Value), and iron (64% of the Daily Value). Note that it is relatively high in sodium, at 915mg per serving (40% 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 broccoli instead of frozen?
Yes, you can use fresh broccoli. Just blanch it in boiling water for 2-3 minutes before adding it to the pie crust to ensure it's tender. Make sure to drain it well to avoid excess moisture in the pie.
What can I serve with this pie?
This pie pairs well with a crisp green salad or steamed vegetables. For a heartier meal, consider serving it alongside baked potatoes or rice for a complete dinner. A light white wine, such as Sauvignon Blanc, also complements the flavors well.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie up to the baking stage, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, simply remove it from the fridge and bake as directed, adding a few extra minutes if it's cold from the fridge.
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).