Crab pies are a perfect fusion of savory, coastal flavors and comforting pastry. The rich and delicate taste of lump crabmeat, combined with creamy mayonnaise, bright red peppers, and a hint of Old Bay seasoning, makes every bite feel like a celebration of the sea.
Ingredients:
- 1 lb lump crabmeat
- 1/2 cup mayonnaise
- 1/4 cup finely chopped green onions
- 1/4 cup diced red bell pepper
- 1/4 cup grated Parmesan cheese
- 2 tsp Dijon mustard
- 2 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 large egg, beaten
- 1 tbsp fresh lemon juice
- 1/4 tsp cayenne pepper (optional for heat)
- 2 pre-made pie crusts (or homemade if preferred)
Instructions:
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare the Filling: In a large mixing bowl, gently combine the crabmeat, mayonnaise, green onions, red bell pepper, Parmesan cheese, Dijon mustard, Old Bay seasoning, Worcestershire sauce, egg, lemon juice, and cayenne pepper. Be careful not to overmix, so the crabmeat stays in chunks.
- Assemble the Pies: Roll out the pie crusts and cut them into circles (about 4-5 inches in diameter). Place one circle in each section of a greased muffin tin, pressing the dough into the sides. Fill each pie crust with the crab mixture, about 3/4 full.
- Bake: Place the filled muffin tin in the oven and bake for 20-25 minutes or until the pies are golden brown and set.
- Cool and Serve: Let the pies cool for a few minutes before carefully removing them from the tin. Serve warm with a fresh squeeze of lemon.
