Home > Recipes > Swiss 'n' Crab Supper Pie

Swiss 'n' Crab Supper Pie Recipe

Photo by: Taste of Home

100% would make again

Be the first to write a review

Rate recipe

Though some parts of Alaska are suitable for farming, we're on the Gulf, where commercial fishing is the main industry. Crab is plentiful here, and so is salmon, halibut, shrimp and sea herring. You don't need fresh crab for this delicious, easy-to-make supper pie, though-with canned crabmeat, it becomes a great "off-the-shelf" meal. Hope your family enjoys it as much as mine does!

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Swiss 'n' Crab Supper Pie Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

10 Servings
Prep: 15 min. Bake: 45 min. + standing

Ingredients

1 unbaked pastry shell (9 inches)
1 can (7-1/2 ounces) crab, drained, flaked and cartilage removed
1 cup (4 ounces) shredded Swiss cheese
2 green onions, sliced thin
3 eggs, beaten
1 cup half-and-half cream
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1/4 teaspoon ground mustard
Dash mace
1/4 cup sliced unblanched almonds

Directions

Line a 9-in. tart pan with unpricked pastry shell; line pastry with heavy-duty foil. Bake at 450° for 5 minutes. Remove foil.
Arrange crab evenly over partially baked crust. Top with cheese and green onions. Combine remaining ingredients except almonds; pour over base. Top with almonds.
Bake at 325° for 45 minutes or until set. Remove from oven; let stand 10 minutes before serving. Yield: 10 servings.

Nutrition Facts: 1 serving (1 slice) equals 227 calories, 14 g fat (7 g saturated fat), 109 mg cholesterol, 328 mg sodium, 12 g carbohydrate, trace fiber, 11 g protein.

Swiss 'n' Crab Supper Pie published in Country December/January 1990, p49