Name: Southern Crab Pie Recipe
Ingredients: Lump Crab Meat: 1 pound, picked over for shells and cartilage. Lump crab meat provides the best texture and flavor for this pie, offering chunks of sweet, tender crab. Fresh is always best, but good quality pasteurized lump crab meat from the refrigerator section is a great alternative. Avoid imitation crab meat, as it won’t provide the authentic taste and texture.; Cream Cheese: 8 ounces, softened. Full-fat cream cheese is crucial for the rich and creamy base of the pie. Ensure it’s properly softened to avoid lumps and incorporate smoothly into the mixture.; Mayonnaise: ½ cup. Use a good quality, full-fat mayonnaise. It adds moisture, richness, and a subtle tang that complements the crab and cheese.; Sour Cream: ½ cup. Sour cream contributes to the creamy texture and adds a slight tang that balances the richness of the cream cheese and mayonnaise.; Cheddar Cheese: 1 cup, shredded. Sharp cheddar cheese provides a robust, savory flavor that pairs wonderfully with crab. You can use pre-shredded, but freshly grated cheese melts more smoothly and often has better flavor.; Monterey Jack Cheese: ½ cup, shredded. Monterey Jack cheese adds a mild, creamy, and slightly buttery flavor that complements the cheddar and crab without overpowering them. It also melts beautifully, contributing to the pie’s luscious texture.; Green Onions: ¼ cup, finely chopped. Green onions add a fresh, mild onion flavor and a pop of color to the pie. Both the white and green parts can be used.; Red Bell Pepper: ¼ cup, finely diced. Red bell pepper provides a touch of sweetness, color, and a slight crunch to the pie. Make sure to dice it finely so it cooks through evenly.; Old Bay Seasoning: 1 teaspoon. Old Bay Seasoning is a classic seafood spice blend that perfectly complements crab. It adds a savory, slightly spicy, and aromatic depth to the pie.; Worcestershire Sauce: 1 teaspoon. Worcestershire sauce adds a savory umami depth to the pie, enhancing the other flavors and adding complexity.; Hot Sauce: ¼ teaspoon (or to taste). A dash of hot sauce, like Tabasco or your favorite brand, adds a subtle kick and enhances the other flavors without making the pie overly spicy. Adjust to your preference.; Lemon Juice: 1 tablespoon, fresh. Fresh lemon juice brightens the flavors of the pie, cutting through the richness and enhancing the sweetness of the crab.; Salt and Black Pepper: To taste. Seasoning is key! Salt and black pepper are essential to balance and enhance all the flavors in the pie. Taste and adjust seasoning as needed.; Pie Crust: 1 (9-inch) pie crust, pre-made or homemade. You can use a store-bought refrigerated pie crust for convenience or make your own favorite pie crust recipe. A single pie crust is needed for the bottom of the pie.

Ingredients

For this delectable Southern Crab Pie, you’ll need a selection of fresh, high-quality ingredients to ensure the best flavor and texture. Here’s what you’ll gather to create this Southern culinary masterpiece:

Lump Crab Meat: 1 pound, picked over for shells and cartilage. Lump crab meat provides the best texture and flavor for this pie, offering chunks of sweet, tender crab. Fresh is always best, but good quality pasteurized lump crab meat from the refrigerator section is a great alternative. Avoid imitation crab meat, as it won’t provide the authentic taste and texture.
Cream Cheese: 8 ounces, softened. Full-fat cream cheese is crucial for the rich and creamy base of the pie. Ensure it’s properly softened to avoid lumps and incorporate smoothly into the mixture.
Mayonnaise: ½ cup. Use a good quality, full-fat mayonnaise. It adds moisture, richness, and a subtle tang that complements the crab and cheese.
Sour Cream: ½ cup. Sour cream contributes to the creamy texture and adds a slight tang that balances the richness of the cream cheese and mayonnaise.
Cheddar Cheese: 1 cup, shredded. Sharp cheddar cheese provides a robust, savory flavor that pairs wonderfully with crab. You can use pre-shredded, but freshly grated cheese melts more smoothly and often has better flavor.
Monterey Jack Cheese: ½ cup, shredded. Monterey Jack cheese adds a mild, creamy, and slightly buttery flavor that complements the cheddar and crab without overpowering them. It also melts beautifully, contributing to the pie’s luscious texture.
Green Onions: ¼ cup, finely chopped. Green onions add a fresh, mild onion flavor and a pop of color to the pie. Both the white and green parts can be used.
Red Bell Pepper: ¼ cup, finely diced. Red bell pepper provides a touch of sweetness, color, and a slight crunch to the pie. Make sure to dice it finely so it cooks through evenly.
Old Bay Seasoning: 1 teaspoon. Old Bay Seasoning is a classic seafood spice blend that perfectly complements crab. It adds a savory, slightly spicy, and aromatic depth to the pie.
Worcestershire Sauce: 1 teaspoon. Worcestershire sauce adds a savory umami depth to the pie, enhancing the other flavors and adding complexity.
Hot Sauce: ¼ teaspoon (or to taste). A dash of hot sauce, like Tabasco or your favorite brand, adds a subtle kick and enhances the other flavors without making the pie overly spicy. Adjust to your preference.
Lemon Juice: 1 tablespoon, fresh. Fresh lemon juice brightens the flavors of the pie, cutting through the richness and enhancing the sweetness of the crab.
Salt and Black Pepper: To taste. Seasoning is key! Salt and black pepper are essential to balance and enhance all the flavors in the pie. Taste and adjust seasoning as needed.
Pie Crust: 1 (9-inch) pie crust, pre-made or homemade. You can use a store-bought refrigerated pie crust for convenience or make your own favorite pie crust recipe. A single pie crust is needed for the bottom of the pie.

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Instructions

Follow these simple, step-by-step instructions to bake a truly perfect Southern Crab Pie that will impress your family and friends:

Preheat Your Oven and Prepare the Crust: Preheat your oven to 350°F (175°C). If using a pre-made pie crust, place it in a 9-inch pie dish. If making a homemade crust, prepare it according to your recipe and fit it into the pie dish. You can optionally pre-bake the crust for about 10 minutes to ensure a crispier bottom, but this is not strictly necessary for this recipe.
Combine Cream Cheese and Mayonnaise: In a large mixing bowl, combine the softened cream cheese and mayonnaise. Use an electric mixer or a sturdy whisk to beat them together until smooth and creamy, ensuring there are no lumps of cream cheese.
Incorporate Sour Cream and Cheeses: Add the sour cream to the cream cheese mixture and blend until well combined. Then, gradually add the shredded cheddar cheese and Monterey Jack cheese, mixing until the cheeses are evenly distributed throughout the creamy base.
Add Vegetables and Seasonings: Stir in the finely chopped green onions and diced red bell pepper to the cheese mixture. Next, add the Old Bay seasoning, Worcestershire sauce, hot sauce, and fresh lemon juice. Mix well to ensure all the seasonings are evenly incorporated into the cheese and vegetable mixture.
Gently Fold in the Crab Meat: Carefully fold in the lump crab meat. Be gentle to avoid breaking up the delicate crab meat too much. You want to distribute the crab evenly throughout the mixture while maintaining its beautiful chunks.
Season with Salt and Pepper: Season the crab mixture with salt and black pepper to taste. Remember that crab meat can sometimes be a bit salty already, so taste before adding too much salt. Start with a pinch of each and adjust as needed to enhance the flavors.
Pour Filling into Pie Crust: Pour the prepared crab mixture evenly into the prepared pie crust in the pie dish. Spread it out smoothly to ensure even baking.
Bake the Crab Pie: Place the pie dish in the preheated oven and bake for 30-40 minutes, or until the filling is set and lightly golden brown on top. The edges of the crust should also be golden brown. You can check for doneness by gently shaking the pie – the center should be mostly set, with just a slight jiggle.
Cool Slightly Before Serving: Once baked, remove the Southern Crab Pie from the oven and let it cool for at least 10-15 minutes before slicing and serving. This allows the filling to set further and makes it easier to slice and serve neatly. It also enhances the flavors as it cools slightly.
Garnish and Serve: Optionally garnish the crab pie with a sprinkle of fresh chopped parsley or extra green onions before serving. Serve warm and enjoy the delightful taste of Southern Crab Pie!

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 40g