Gullah-Geechee Recipes: Low Country Crab Pie

A great Low Country recipe!

Lots of Low Country recipes include crab meat – specifically the meat from the blue crab. Many chefs claim the blue crab is the tastiest and most succulent and delicious of all crab species. As a native Southerner, I heartily agree! All of our coastal regions have blue crabs – not just the lowcountry. The only problem is that the meat is dang hard to get to. Although I specifically created this recipe for blue crab, you can substitute meat from any kind of edible crab.

Holle’s Low Country Crab Pie recipe

What you’ll need:

• 1 pie shell (9 inch)
• 1 cup grated Swiss cheese
• ½ pound crab meat
• ½ cup sliced green onions
• heaping tablespoon mayonnaise
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1 teaspoon ground red pepper
• 3 eggs, beaten
• 1 cup cream
• Ritz crackers (about 1/3 sleeve)

Directions: Sprinkle cheese over unbaked pie shell.

Pick through crab and remove any shell and cartilage. Mix crab with onions, mayo, and spices.

Evenly distribute crab meat over cheese.

In a mixing bowl, blend eggs, cream, red pepper, and garlic salt with a wire whisk. Pour over cheese and crab.

Top with crushed Ritz crackers.

Bake at 325 degrees for about 45 minutes. Allow to stand at room temperature for about 8-12 minutes before cutting.

Delicious crab pie recipe!