Crab Pie

8 servings Prep: 15 m Cook: 30 m Total: 45 m Intermediate
Use the Never Fail Pie Crust to make this savory crab pie loaded with fresh crab meat, the holy trinity, and mushroom soup—it’s a sure winner! Perfect for appetizers or a light main dish.

Ingredients

  • 1 bell pepper, chopped
  • 1 large onion, chopped
  • 2 ribs of celery, chopped
  • 1 stick margarine, melted
  • 1 (10 oz) can mushroom soup
  • 1 lb crab meat
  • 3/4 cup bread crumbs
  • Handful of onion tops and parsley
  • Salt and pepper to taste
  • 1 unbaked pie crust
  • Additional breadcrumbs for topping
  • Butter for topping

Step-by-Step Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, combine the chopped bell pepper, onion, celery, melted margarine, mushroom soup, crab meat, 3/4 cup bread crumbs, onion tops, and parsley. Season with salt and pepper to taste.
  3. Pour the crab mixture into an unbaked pie crust.
  4. Top with buttered breadcrumbs (melt a little butter and toss with breadcrumbs before sprinkling over the top).
  5. Bake at 350°F for 30 minutes or until golden brown on top and the filling is heated through.

Common Problems and Solutions

Q: Can I use imitation crab instead of real crab meat?

A: While you can, fresh or canned lump crab meat will give you much better flavor and texture. If using imitation crab, the pie will be more of a budget casserole than a special dish.

Q: Why is my pie crust getting soggy?

A: Make sure your oven is fully preheated to 350°F before baking, and don't overmix the filling which can release excess moisture. You can also blind-bake the crust for 10 minutes before adding the filling.

Tips and Techniques

Pick through the crab meat carefully to remove any shell fragments before mixing. For the best flavor, use a mix of lump and claw crab meat. The buttered breadcrumb topping should be golden and crispy—if it’s browning too fast, tent the pie with foil for the last 10 minutes of baking.

Ingredient Substitutions

  • crab meat: crawfish tails or chopped shrimp
  • mushroom soup: homemade cream sauce (2 tbsp butter, 2 tbsp flour, 1 cup milk)
  • margarine: butter
  • bell pepper: roasted red peppers

Equipment Needed

  • 9-inch pie pan
  • Large mixing bowl
  • Knife and cutting board for chopping vegetables

Historical Context

Savory seafood pies have been popular in Louisiana coastal communities since the earliest Cajun settlers adapted French cooking techniques to local ingredients. This version became popular in the mid-20th century when canned mushroom soup made it an easy dish to prepare for church suppers and potlucks.