Martha Patch'S Crab Pie With Swiss
A savory crab and Swiss cheese pie with crunchy almonds and green onions, perfect for elegant brunches or light dinners, pairing well with salads and fresh bread.
Ingredients
Instructions
- Sprinkle shredded Swiss cheese over the bottom of the baked pastry shell.
- Top with drained and flaked crabmeat and sprinkle with sliced green onions.
- In a medium bowl, combine beaten eggs, half and half or light cream, lemon peel, and dry mustard.
- Mix well until smooth.
- Pour the egg mixture over the crabmeat in the pastry shell.
- Sprinkle sliced almonds on top.
- Bake at 325°F for 40 to 45 minutes or until a knife inserted in the center comes out clean.
- Let the pie stand for a few minutes before slicing.
- Serve with salad, fruit, crackers, hot rolls, or corn muffins.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of half and half. You can also substitute the crabmeat with shrimp or a mix of seafood for a different flavor profile. If you prefer a bit of heat, add a pinch of cayenne pepper. Make sure to drain the crabmeat well to avoid a soggy pie.
Serving Suggestions
This crab pie pairs beautifully with a fresh garden salad or steamed vegetables for a light meal. It also goes well with fruit, crackers, or hot rolls. For a complete dinner, consider serving it alongside a seafood recipe like Spinach And Crab Casserole.
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 for about 15-20 minutes or until warmed through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Martha Patch'S Crab Pie With Swiss contains roughly 274 calories, with 12g protein, 21g carbohydrates, and 17g fat. It is an excellent source of calcium (30% of the Daily Value), protein (24% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of vitamin A.
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 crabmeat will provide a more vibrant flavor. Just ensure it is cooked and flaked before adding it to the pie. Adjust seasoning as fresh crab may have a different saltiness compared to canned options.
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Assemble it and refrigerate before baking. Just be sure to add an extra 5-10 minutes to the baking time since it will be cold from the fridge. Enjoy fresh, hot crab pie!
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).