CRAB PIE

By CheeseDiva

Ingredients

• 1 Lb. fresh lump crab meat
• 8 oz. cream cheese (room temp.)
• 8 oz. mascarpone cheese (room temp.)
• 2 beaten eggs
• 3/4 cup of chopped green onions
• Ground black pepper (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

Details

Adapted from shesgotflavor.com

Preparation

Step 1

* 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!
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** 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