Creole Crab Pie
"Recipe from The Times-Picayune by Marcelle Benvenu."
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 cup bacon, finely chopped
- 3 tablespoons green onion tops, chopped
- 1 lb lump crabmeat, picked over for shells and cartillage
- 3 eggs
- 2 cups milk
- salt and pepper, to taste
- 1 (9 inch) pie crusts, pre-baked until lightly brown
directions
- Preheat oven to 350 degrees.
- Cook the bacon and green onion in large skillet over medium heat until the bacon is slightly crisp.
- Remove from heat and add the crabmeat and toss gently to mix, set aside.
- In a bowl, combine the eggs and milk, season with salt and cayenne.
- Spread the crabmeat mixture evenly in the bottom of pie crust.
- Pour in the egg and milk mixture.
- Bake for 20 to 25 minutes, or until the pie crust is browned and the mixture sets.
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RECIPE SUBMITTED BY
I’m a husband, dad, cook; born and raised in South Louisiana, where I grow up watching my dad and grandfather cook for family gatherings, which in our case was often. My mom and grandmother did the “everyday” cooking with me under their feet always asking a million questions about what they were doing. Now as an adult, I do the “everyday cooking” for my family; in which my wife doesn’t mind one bit. It’s never a choir for me because I love being in the kitchen so much.
I also love collecting cook books. I have wonderful collection of South Louisiana cook books that I just love reading and taking ideas from to create my own dishes.
My hobbies (when I’m not at work as a project manager for a local construction company) are enjoying outings with my wife and daughter, cooking and motorcycle riding.
