My husband & I are obsessed with crab cakes. I had pie dough in the freezer from the holidays that needed used up. Insert the crab cake pie!
Literally one of the best dinners I’ve ever had! Dare I say, the leftovers were even better the next day! 100000/10 will make again and again!
These are the ingredients (plus pie crust, which you can just buy or use your favorite recipe, mine can be found in this recipe)
Start with the pie crust because we want to par bake it before adding the crab cake filling. I love this flour duster for recipes like this.
Roll out pie crust
To transfer the pie dough easily to the pie pan, I roll the dough on to the rolling pin so it doesn’t accidentally tear.
Then unroll the pie dough over the pie pan. I recommend a metal pan for a better crisp that’s hard to get with the pretty ceramic pie pans.
After you finish getting your pie crust in the pan, make sure to poke it with a fork so that it doesn’t puff up too much when baking. Then put it in the fridge or freezer to firm back up before baking.
I like to use these disposable shower caps for covering pie crusts and breads when they’re being set out to rise. They’re very helpful.
After the pie crust firms back up and ready to bake, add some parchment paper and then pie weights or dried beans to keep the pie dough from shrinking and puffing.
While the pie crust is baking, start preparing your other crab cake filling ingredients. Freshly grated cheese is the best because pre shredded doesn’t melt as nicely. I recommend a rotary cheese grater from Amazon, which I am an affiliate for and all of the links in this post, I will get a commission at no cost to you.
Onions are optional if you don’t like them, omit them, but I added extra because I am an onion fiend! Toss the onions and the cheese with the flour.
Then gently toss the crab meat in the same mixture. Lump crab is best but we tend to use the special blend because it’s cheaper and still a great blue crab mix. Only toss the crab because you want the big chunks, so you don’t want to break it up too much.
Add that mixture to the cooled pie crust.
In another bowl, whisk together the eggs, heavy cream, mayo, mustard and malt vinegar. You can use any acid, lemon would be nice too but I love malt vinegar with Maryland blue crab. I also add old bay and my favorite organic mushroom powder. It gives an extra earthy and deep umami flavor that balances this crab cake pie perfectly.
Then pour it on top of the crab mixture. The liquid will fill in all the tiny gaps cuz science.
Another optional step is to make toasted bread crumbs for on top of the crab cake pie while it’s baking. I only did this because I had the butt of a homemade rustic bread loaf leftover that I wanted to use up.
Look at that beautiful no knead easy bread I made!
Would you be interested in that recipe too? Let me know!
I just ripped the bread into shards and toasted it in a pan with some unsalted butter. I added garlic powder and parsley too.
Be sure to watch my video for more details too!
Ingredients:
- 1 lb Maryland blue crab meat
- 8oz grated cheese (I did a mixture of cheddar and pepperjack but it’s really up to you)
- 2 tbsp all purpose flour
- 1 cup chopped onion
- 2 tsp old bay
- 1 tsp mushroom powder
- 2 eggs
- 1/2 cup heavy cream
- 2 tsp Dijon mustard
- 2 tsp malt vinegar
- 1/2 cup mayo
- Optional: bread, unsalted butter and seasonings for toasted bread crumb topping
Directions:
- Preheat oven to 450°F
- Prepare pie crust and then bake for 15 minutes with the pie weights and then remove the pie weights and bake for another 5-10 minutes and then let cool
- Turn down oven temperature to 350°F
- In a bowl, toss the shredded cheese and onion in flour, then add crab meat and toss again
- Add that mixture to the cooled pie crust and make it even but don’t push it down, you want some gaps for the liquid to seep down into so you don’t want it too compact
- In another bowl, mix together the eggs, heavy cream, mayo, mustard, vinegar, old bay and mushroom powder and pour over the cheesey crab mixture
- Bake for 45-50 minutes until nice and brown on top, let cool before cutting
- Toast bread crumbs in butter on a burner and sprinkle on top of pie, you can also sprinkle green onions or parsley too
- Enjoy!
I meannnnn, is that not the most gorgeous looking savory dinner pie ever?!
It’s so buttery and creamy and succulent!
The mixture inside is almost like a cross between a crab dip and a crab cake. It’s a bit more creamy and cheese like a crab dip but holds together like a crab cake.
And the crust! So crispy and flakey!
No soggy bottoms here! That’s the beauty of the par baked pie crust!
Take pictures and/or videos when you make this crab cake pie and share with me on social media! I love to see your recipe creations! I feel like y’all do a better job than I do most of the time!
Ok love you bye
Amazon Products used in this recipe:
*Disclosure: Links contain affiliates. When you buy through one of our links we will receive a commission. This is at no cost to you. Thank you for supporting Midnight Munchies and More and allowing us to continue to bring you valuable content.
Midnight Munchies & More! 