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Crab Pie

Crab pie is a savory, Old Bay-seasoned pie baked in a crisp blind-baked crust with cheddar, scallions, and lump crabmeat. The egg and half-and-half filling bakes until just set for tender slices with plenty of crab in every bite.
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Prep Time 10 minutes
Cook Time 1 hour 13 minutes
Resting 15 minutes
Total Time 1 hour 38 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, frozen, deep-dish
For the filling
  • 3 eggs large
  • 1 cup half-and-half
  • 1 tsp Old Bay seasoning
  • 0.5 tsp dry mustard
  • 0.25 tsp black pepper
  • 2 tbsp scallions thinly sliced
  • 0.75 cup cheddar cheese shredded, sharp
  • 8 oz crabmeat lump, picked over for shell fragments and patted dry

Equipment

  • 1 rimmed baking sheet

Method
 

Blind-bake the crust
  1. Heat the oven to 375°F with a rack in the center, and set the frozen pie crust on a rimmed baking sheet.
  2. Prick the crust several times with a fork, line it with parchment paper, and fill it with pie weights. Bake for 15 minutes.
  3. Carefully remove the parchment and weights, then bake the crust for 5–8 minutes, until the surface looks dry; reduce the oven to 350°F.
Make and bake the filling
  1. Whisk the eggs, half-and-half, Old Bay, dry mustard, and black pepper in a medium bowl, then stir in the scallions and cheddar.
  2. Gently fold in the crabmeat and pour the filling into the crust.
  3. Bake on the baking sheet for 40–50 minutes, until the center is just set and registers 160°F on an instant-read thermometer.
  4. Let the pie rest for 15 minutes before slicing.

Notes

For the best texture, pat the crabmeat dry before folding it into the filling. Refrigerate leftovers in an airtight container for up to 3 days; freezing is possible, though the filling may lose some of its delicate texture. For a gluten-free version, use a gluten-free deep-dish pie crust.