Crab Pie

I have loved seafood since I was very small. When I was two years old, Mother and Daddy moved with me to New Orleans, LA for Daddy to work in the shipyards during WWII.  He worked a night shift and would meet the shrimp wagons on the street on his way home.  He often brought fresh shrimp home which Mother cooked for his “supper” after work.  But this was my breakfast time and I had shrimp for breakfast!  Now, most of my family loves any kind of seafood, especially shrimp and crab.  Living on the Texas Gulf Coast helps as well!  This pie is made from tender lump crabmeat and tastes like crab cakes!

 Crab Pie

  • 1 lb. lump crabmeat
  • 4 eggs
  • 2 Tbsp. flour
  • 1 Cup mayonnaise (I use the lighter Mayo with Olive Oil)
  • 1 Cup Milk
  • 8 oz. shredded Cheddar Cheese
  • 8 oz. Shredded Swiss Cheese
  • 1/2 cup finely chopped onion (white)
  • 1/3 cup diced green bell pepper
  • 2-ounce jar pimientos
  • 2 Nine Inch Deep Dish Pie Shells
  • 1 finely chopped jalapeno

Preheat oven to 350 degrees. Combine eggs, flour, mayonnaise, and milk in a bowl and mix well.  Without breaking up the crab lumps, gently stir in the rest of the ingredients and set aside.  Bake pie shells at 350 degrees for 5 minutes, remove from oven and spoon crab mixture evenly into pie shells.  Bake at 350 for 50 minutes or until a knife inserted in the center comes out clean.

Crab Puffs


A recipe given to me by a neighbor whose name I sadly can no longer remember stayed with our family long after the neighbor (or we) moved!  This is a treat we often make at Christmas, but it is delicious for brunch or a light lunch anytime of the year. The English muffin halves don’t need to be cut if it is more than an appetizer. It is one of my most often requested treats. I like to keep a Ziploc bag of Crab Puffs in the freezer this time of year to pull out when needed

1 5 ounce jar of Old English cheese spread

1/2 cup soft butter

1 can king crab meat

2 Tablespoons mayonnaise

1/2 tsp. seasoned salt

1 teaspoon garlic salt or to taste

2 Tablespoons chopped Parsley

1 Tablespoons lemon juice

6 count package English muffins

If you want to make these more colorful, add 2 Tablespoons chopped pimiento.

Combine ingredients and spread on English muffins. Place on flat surface in freezer for 30 minutes or longer.  When ready to serve, remove from freezer and cut each muffin half into fourths. Bake for 15 minutes in a 375 degree oven. Crab Puffs may be made ahead and stored in Ziploc bags in the freezer.  .

Crab Imperial


We often use seafood for special family celebrations. I love to fill  these lovely scallop shells with shrimp or crab.  Souflles made with flaked salmon or lobster make a delicious addition to a meal for guests.  Deviled Crab and Crab Imperial can be hard to choose between.   There are many recipes for Crab Imperial in my cookbook collection, but I adapted mine from  one of Helen Corbitt’s featured recipes found in  The Best From Helen Corbitt’s Kitchens, edited by Patty Vineyard Macdonald,  for this dish.

Crab Imperial

1/4 cup butter

1 Tablespoon finely chopped shallots

1 cup sliced mushrooms

1/4 cup flour

1 1/2 cups milk

1/2 cup sherry

1 teaspoon salt

2 teaspoons Dijon mustard

1/2 teaspoon Tobasco sauce

1 pound crab meat

2 Tablespoons mayonnaise

Butter scallop shells. The number of shells this recipe will fill depends on the sizes of your shells.  Preheat oven to 350 degrees.

Melt butter, saute shallots for a minute or two, then add mushrooms and saute until they are tender.  Add flour and cook until bubbly.  Slowly add milk, and stir constantly until sauce thickens.  Add sherry and seasonings.  Cook until thickened before adding crab meat.  Remove from heat, cool, and stir in mayonnaise.  Spoon into scallop shells and place in oven for 20-25 minutes. If additional browning is desired, place under broiler briefly.  Serve with slices and pass melted butter with fresh lemon juice squeezed in at serving time.

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