Crabmeat Supper Pie
A creamy, savory pie brimming with sweet crab, aromatic green onions, and a citrusy lemon twist—ideal for a cozy dinner or elegant gathering.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- Sprinkle shredded Swiss cheese evenly over the bottom of the unbaked pie shell.
- Top the cheese with canned crabmeat and scatter chopped green onions over the crab.
- In a bowl, whisk together the beaten eggs, light cream, salt, grated lemon peel, and dry mustard until smooth.
- Pour the egg mixture over the crab and onions in the pie shell.
- Sprinkle sliced almonds on top of the filling.
- Bake in the preheated oven for 45 minutes, or until the crust is golden and the filling is set.
- Remove from oven and let the pie stand for 10 minutes before slicing and serving.
Tips & Substitutions
For a twist on flavor, consider adding a teaspoon of Old Bay seasoning to the egg mixture for extra depth. If you don’t have Swiss cheese, Gruyère or a mild cheddar can be excellent substitutes. To enhance the texture, you might also sprinkle some panko breadcrumbs on top before baking for a crunchy finish.
Serving Suggestions
This Crabmeat Supper Pie serves wonderfully with a fresh green salad or steamed asparagus on the side. For a complete meal, pair it with a light white wine or a crisp sparkling water. It also pairs beautifully with Crunchy Almond Baked Fish for a delightful seafood-themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through, ensuring the crust remains crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Crabmeat Supper Pie contains roughly 565 calories, with 26g protein, 49g carbohydrates, and 30g fat. It is an excellent source of calcium (63% of the Daily Value), protein (53% of the Daily Value), and vitamin A (30% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 506mg 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 instead of canned?
Absolutely! Fresh crab meat can elevate the dish significantly. Just be sure to cook the crab before adding it to the pie, and adjust the seasoning to your taste since fresh crab can be less salty than canned options.
What can I substitute for light cream?
If light cream is unavailable, you can use half-and-half or a mixture of milk and butter (about 3/4 cup of milk plus 1/4 cup of melted butter) to achieve a similar richness in the filling.
Is there a way to make this recipe gluten-free?
Yes! You can use a gluten-free pie crust or make a crustless version by greasing the pie dish and pouring the filling directly into it. Just ensure all other ingredients are gluten-free, particularly any spices or seasonings.
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).