Swiss 'n' Crab Supper Pie 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!
- 1 refrigerated pie pastry
- 1 can (6 ounces) lump crabmeat, drained
- 1 cup (4 ounces) shredded Swiss cheese
- 2 green onions, thinly sliced
- 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 almonds
- 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 in baked crust. Top with cheese and green onions. Combine remaining ingredients except almonds; pour into tart shell. Top with almonds.
- Bake at 325° for 45 minutes or until set. Let stand for 10 minutes before serving. Yield: 6-8 servings.
Originally published as Swiss 'n' Crab Supper Pie in Country December/January 1990, p49
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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