There is definitely something to the saying “less is more” because this crab pie is definitely easy to make and requires just a few ingredients but MAN or MAN will it make you moan. This is another recipe inspired by a local caterer in the Washington, DC area, I only changed a couple ingredients as to stay true to the recipe as much as possible because well it was just that good! The first time I had this crab pie that is exactly what I did; moaned and moaned and then moaned a little more until all my crab pie was gone! I mean really this crab pie is sinful. It’s a toe curling euphoric moment waiting to happen! Just thinking about it will put a smile on your face! I am so happy to share this recipe with you. As you make it keep the words “less is more” in mind. Think about the little things in life that make you smile; like a hug from your child, a kiss on your cheek from a parent, a love letter, your first date, the day you got the promotion, the day your child graduated, the day you said “I do”, and so on and so on … do all the things that make you smile … including making, sharing and enjoying this incredibly addictive crab pie! Please do not forget to LIKE my FB FAN page on my HOME PAGE and SUBSCRIBE to my blog to receive these fantastic recipes via email. AND let us not forget about TWITTER (click here)!
Can you say Melt In Your Mouth?!?!
Here is the roll out Pie Crust I used.
Hello My Name is Incredibly Addictive Crab Pie, I have an appointment with the oven on 350 Degrees for about 30 minutes, see ya soon!
Hello Everyone I am so done and so ready to put a smile on your face!
Oweey Gooeey Crab Goodness!
INCREDIBLY ADDICTIVE CRAB PIE
INGREDIENT:
1 can of 16 oz. lump crab meat
8oz. cream cheese (room temp.)
8 oz. mascarpone cheese (room temp.)
2 beaten eggs
¾ cup of chopped green onions
2 tbls. hot sauce (I use Franks)
Slap Yo Mama Cajun Seasoning (to taste) OR Old Bay (to taste)
Ground black pepper (to taste)
Granulated garlic (to taste)
Sea salt (to taste)
Nutmeg (to taste – but don’t go heavy, nutmeg is strong)
Box of Pillsbury 9 inch rolled pie crust
Butter to butter the pie dish
Flour to dust the pie dish
READY, SET GO:
- Pre-heat oven to 350 degrees
- In a large bowl fold together all ingredients except the butter and flour (notice I said fold not whisk or mix, you want to fold just enough to incorporate all ingredients)
- Butter a round pie baking dish and dust lightly with flour
- Gently roll out one of the rolled Pillsbury pie crust and lay in the pie dish
- Gently pour crab mixture into the middle of pie dish and gently smooth until evenly distributed in pie dish
- Bake on 350 degrees for 30 minutes
- Turn oven off but do not remove crab pie, allow to stay in the oven with the oven off for another 30 minutes (this will allow the pie to set)
- Remove from oven and allow to COMPLETELY cool, do not cut into the pie while it is hot
- After pie is COMPLETELY cooled then you may cut and serve, MOST IMPORTANTLY ~ ENJOY!
Tip: Double ingredients to make more
Tip: This crab pie is even better after being in the refrigerator (just re-heat in microwave – so YUMMY)
Tip: Squeeze a little fresh lemon juice over top of your slice of crab pie for a little kick of citrus
Utokia ~
Sizzle Sizzle Baby
45 comments
question Utokia, I love crab…would it be ok to double the amount of crab meat for this dish? btw…tried your citrus salad but I used salmon instead. loved it! thanks
Hello Al … Yes, you can add more crab meat but be careful not to put so much that it far exceeds your cheeses, if you want to add a little more that should be fine BUT if you are adding lots more I would also add more cream cheese so you do not miss out on the creamy part of this dish ~ … thanks for visiting, come back often
I made this Saturday – it was SOOOOOOOOOOOOOOO GOOD!!!! It was so creamy and delicious! Thanks for sharing this one!
Delicious! Must be a Langley thing.
I made this for the first time on Saturday for a dinner party. Mind you I NEVER use new recipes for guests with out letting myself or family try it first. This pie was an absolute WINNER!!! It was so delicious!! Thanks for sharing this recipe and definitely looking forward to trying out more!!
So where’s the “printable version” button on this page? It is Hump Day of a pretty rough week, but I can still read. LOL
Hello Jana … sorry no print button yet … maybe in the future … for now just highlight and hit your print button (be sure to only print your “selected” text)
Do you need to soften the cream cheese or just make it chunky and it melts when cooked?
Hello Becky, welcome to She’s Got Flavor … good question … the cream cheese and the mascarpone cheese should be room temp.; I will change that in the directions, thank you… Please check out our other recipes…
Utokia,
does immatation crab work too?
Hi Kim … welcome to She’s Got Flavor … uh imitation crab for this one I wouldn’t do … I do like imitation crab, check out my crab salad club and you’ll know I do … but for this recipe I would not use it … enjoy our other recipes
Can you use fresh lump crab meat!
Hi Vickie … welcome to She’s Got Flavor … yes you can use fresh lump crab, I buy it from the can because it is convenient and cost effective … check out our other recipes
Ive never heard of this chesse, what kind is it, or what is comparable incase I cant find it?
Hi Ashley, welcome to She’s Got Flavor … if you do not have mascarpone cheese in your area you can just increase your cream cheese … enjoy and please check out our other receipes
Utokia- the crab pie was sooo delicious. I made it on Sunday and it was a winner. It was so easy. Thanks for telling me about your website. I will be trying more of the recipes posted. My next treat will be the sweet potato poppers. Can’t wait to try them. I will let you know how they turned out.
Tiffany
This looks sooooo delicious. I would like to try this for a dinner with some friends. Do you have any other food suggestions to go along with this pie? I am enjoying reading your recipes and can’t wait to try them. Thank you and please keep them coming.
Hi,
The crab pie looks great. Do you have the exact measurements that you use for all of the spices (you mention “to taste”). I know it’s individual but I don’t want to ruin the dish:)
Thanks so much!
Rashida
Hi Rashida, I really don’t like to measure spices because it really depends on your taste and health but a good measure is to start low like maybe 1-2 tsp. per spice but taste taste taste as you go.
Hi Utokia,
Would like to make this recipe, I actually attempted but when I realized the cost of each can of crab meat I was floored!! Am I looking at the wrong product? I can’t remember what brand it was but what I brought (2 cans) was only half if not less than what the recipe called for. They were $10 a can. Please advise and thank you very much for being open to share your amazing cooking skills.
Hi Ebony, you only need 1 16 oz can/container of lump crab meat. Not sure about prices where you live but you can get a 16 oz can/container of lump crab for $12-$16 in Washington, DC Metro Area depending on if you catch a sale. This is an expensive pie and I only make it on special occasions, when I catch a sale or when I crave it. However, I will tell you, it is melt in your mouth.
Costco has the most reasonable price on lump crab in a can that I have found.
Thank you for letting us know Barbara and enjoy your crab pie!
Sizzle Sizzle Baby
You think it would be a good party idea to make little empanada style treats with the filling of this pie.. almost like hand pies still using the pie crust?
Hi Tittany, that would be a great idea!! Thank you for sharing
Utokia ~
Sizzle Sizzle Baby
I was thinking can you use shimp instead of crab also do you have to use eggs what about mayo
It’s going to be eend oof minhe day, but before finish I am reading tjis fantastic article
to increase my know-how.
Can you freeze it if you make two?
Hello Sharon,
Yes you absolutely can. Enjoy ~ I just love this pie! Come back and visit often ;o)
Good morning,
I will be making this next Friday for dinner. I am excited about this recipe and so is my husband we like to try new recipes.
Thank you
Aww that is awesome Zura, let me know how it goes, this pie is delish!
Hello this is my first time hearing about this pie, will be making it for thanksgiving.
This pie is the truth Stewart, hope you were able to try it and loved it
Hi there , this looks so yummy and with me being from Maryland I have an appreciation for crab I did see another recipe that used Swiss cheese instead what do you think about that?I do a Christmas open house every year and I make oyster stew , steamed shrimp the Maryland way and I usually make Maryland style crab cakes but I wanted to try crab meat pie this yearI don’t think I’ve ever used the kind of cheese that you were speaking of in your recipe that’s why I was asking about the Swiss let me know what your thoughts are thank you so much
Swiss is much stronger than the cheeses I use so its really up to your taste buds.
So I am a little late to the party, but wanted to say that this pie is delish!! I bought a lb. Of fresh lump crab that I caught on sale and was looking for something beyond the typical crab cake. This hit the mark. I was worried that the cheeses might overwhelm the sweet subtle flavor of the crab, but they really just enhanced it. Excellent recipe. Thanks for the post, this one is a keeper!!
Hi Lori, you are never too late for some crab pie, YUM! So glad you loved it, hmmm now I think I will make one this weekend ~ smile!
Looks delicious, and I happen to have a can of lump crab on hand and ready to go! One question… I need to stay lower carb, so do you think it’s possible to omit the crust entirely?
sure Ann you can still bake it and turn it into a crab dip
I just made this pie and…..IT IS SOOOOOOOOOO GOOD!!! The name speaks for itsself!! I didn’t have any marscapone cheese so I used shredded colby jack instead! I WILL be making this over and over again! ! Thank you! !
Thank you Mia, I know how you feel whenever I make this everyone tears it up. I normally make two at a time.
Goo
Best crab pie recipe ever!!
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Can you freeze this crab pie for use later?