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Ingredients
- 1 can of 16 oz. 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
- 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
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!
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