Crab Pie is similar to a quiche but has a slightly less eggy filling. Flavored with Old Bay and two types of cheese, it makes a delicious lunch.

 
I love to serve it paired with fresh fruit or a Creamy Fruit Salad.
This Crab Pie is loaded with fresh lump crab meat. Mayonnaise plus Swiss cheese and cheddar cheese add to the richness. It’s a simple, elegant recipe that really lets the flavor of the crab shine
HOW TO MAKE CRAB PIE:

Prebake the pie crust. Poke holes in it first and then press a double layer of aluminum foil on top to hold the pie crust down. You can use pie weights if you have them.
Make the filling. Whisk together the mayonnaise, milk, flour, Old Bay, salt, pepper, and eggs. Then fold in the cheese, crab, and green onions. Transfer to pie crust. Bake for 30 to 35 minutes.

 
RECIPE TIPS:

You can use a homemade pie crust or a refrigerated or frozen pie crust.
I recommend using fresh lump crab meat for this recipe. Backfin crab meat can be used as back-up. I don’t really recommend using canned, shelf-stable crab because the flavor is really inferior.
Be sure to pick over the crab and remove any pieces of shell.
If you don’t like Swiss cheese, try using Monterey Jack or mozzarella instead.
Add a pinch of cayenne pepper to make it a little spicy.
Best eaten slightly warmed.
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.

Try These Other Awesome Crab Recipes:

Artichoke and Crab Dip Bread
Jalapeno...