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Crabcake Pie in Oyster Cracker Crust

August 1, 2015

 

An old neighbor friend shared a recipe on facebook for a crabmeat pie.It looked great, but had ingredients in it such as green pepper and celery that we just don’t enjoy. Wonder of wonder there was also no Old Bay in the recipe! I can’t imagine crab cakes without Old Bay! Linda also mentioned she did not like pie crust and asked what I could suggest in it’s place. Oyster cracker crust seemed to be the perfect pairing,so off I was  to recreate this gem. . If you love crab you have to make this. The flavor is everything you  love in a traditional crab cake, without the hassle of making cakes and frying. Simple yet elegant, don’t be daunted by the ingredient list, this comes together quickly and easily. It’s light and fluffy, crispy crusted, sweet and slightly lemony with just a hint of Old Bay singing in the back round. I wish I had a slice now!

Carb Cake 1

Crabmeat Filling
7 1/2 oz. crab meat, I used 3 cans, 2 lump and one white
1/2 C. assorted peppers, finely diced (we don’t like green – use what you like)
3 scallions. diced, save some of greens for top and garnish
2 carrots, grated
2 eggs, beaten
1/4 c. mayonnaise
1/4 C. sour cream
1/3 C. panko
1/2 C. shredded Cheddar
1 tbsp. lemon juice
zest from lemon
1/2 T. parsley
1/2 T. dill
1 t. coriander
1 t. Old Bay
1/2 t. fresh ground black pepper

Get all your veggies diced and ready. Drain your crab but do not separate the lumps. If you can get all lump fresh crab by all means do so. I think the white crab which is more shredded holds the filling together better, so try to get at least 2 oz. of that as well.

Add the veggies, cheese and panko  to the crab and gently combine, once again not breaking up the crab lumps as best that you can.

Beat the eggs well. Add the sour cream, lemon juice and zest, and beat until creamy. Add the seasonings to this and stir well.

Combine your egg mixture to your crab mix and yes.. stir g-e-n-t-l-y!! You should still have crab lumps in your mix!

CrabCake3

Oyster Cracker Crust
1 1/2 C. ground oyster crackers
1/2 C.  unsalted  butter – melted
1/8 cup cold  water
a few shakes of dill, Old Bay and onion powder

Crush the crackers leaving some texture to them. Combine with butter and seasonings.
Add a little water at a time until the mix slightly sticks together. You don’t want it to be too wet or sticky. Pour into a 9″-10″ pie plate and press evenly onto the bottoms  and up sides, making sure there are no gaps.
Bake 8 minutes in preheated 350 degree oven until lightly browned.

CrabCake2

CrabCake4

Pour the crab mixture into your baked crust. It does not have to be cooled. I sprinkled a bit of paprika on top for color.

CrabCake5

Bake in a pre heated 35 degree oven for 15 minutes. Remove from oven, add topping and back for 15 minutes more.

Topping
1 T. panko
1 T. shredded cheese for top
2 T. scallions tips

CrabCake6

Serve with fresh lemon wedges, and more scallion tops for garnish.

CrabCake7.jpg

 

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