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!