by Utokia Langley
There is definitely something to the saying “less is more” because this crab pie is definitely easy to make and requires just a few ingredients but MAN or MAN will it make you moan. This is another recipe inspired by a local caterer in the Washington, DC area. I only changed a couple ingredients as to stay true to the recipe as much as possible because well it was just that good!
The first time I had this crab pie that is exactly what I did: moaned and moaned and then moaned a little more until all my crab pie was gone! I mean really this crab pie is sinful. It’s a toe curling euphoric moment waiting to happen! Just thinking about it will put a smile on your face! I am so happy to share this recipe with you. As you make it keep the words “less is more” in mind. Think about the little things in life that make you smile; like a hug from your child, a kiss on your cheek from a parent, a love letter, your first date, the day you got the promotion, the day your child graduated, the day you said “I do”, and so on and so on “... do all the things that make you smile”...including making, sharing and enjoying this incredibly addictive crab pie!
INCREDIBLY ADDICTIVE CRAB PIE
INGREDIENTS:
1 can of 16 oz. lump crab meat
8oz. cream cheese
8 oz. mascarpone cheese
2 beaten eggs
¾ cup of chopped green onions
2 tbls. hot sauce (I use Franks)
Slap Yo Mama Cajun Seasoning (to taste) OR Old Bay (to taste)
Ground black pepper (to taste)
Granulated garlic (to taste)
Sea salt (to taste)
Nutmeg (to taste ““ but don’t go heavy, nutmeg is strong)
Box of Pillsbury 9 inch rolled pie crust
Butter to butter the pie dish
Flour to dust the pie dish
READY, SET GO:
Pre-heat oven to 350 degrees
In a large bowl fold together all ingredients except the butter and flour (notice I said fold not whisk or mix, you want to fold just enough to incorporate all ingredients)
Butter a round pie baking dish and dust lightly with flour
Gently roll out one of the rolled Pillsbury pie crust and lay in the pie dish
Gently pour crab mixture into the middle of pie dish and gently smooth until evenly distributed in pie dish
Bake on 350 degrees for 30 minutes
Turn oven off but do not remove crab pie, allow to stay in the oven with the oven off for another 30 minutes (this will allow the pie to set)
Remove from oven and allow to COMPLETELY cool, do not cut into the pie while it is hot
After pie is COMPLETELY cooled then you may cut and serve, MOST IMPORTANTLY ~ ENJOY!
Tip: Double ingredients to make more
Tip: This crab pie is even better after being in the refrigerator (just re-heat in microwave ““ so YUMMY)
Tip: Squeeze a little fresh lemon juice over top of your slice of crab pie for a little kick of citrus
Sincerely,
Utokia ~
Sizzle Sizzle Baby
Utokia Langley is the video cooking mean machine and blogger behind She’s Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please! She’s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned. Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom’s videos and food are “da bomb” and a true friend to many. Check her and other recipes out at www.shesgotflavor.com and don’t forget to follow on twitter at @shesgotflavor or LIKE her facebook FAN page