Crab & Green Onion Pie
Submitted by monkey2
Savory crab and green onion pie baked in a flaky crust with lemon-spiked egg custard and two layers of melted cheese. Serve warm or at room temperature for easy entertaining.
YIELD
20 servingsPREP
30 minCOOK
60 minREADY
90 minThis crab pie sits right at the intersection of quiche and savory tart, and it works beautifully either way you slice it.
Sautéed green onions and sweet crab meat get layered over shredded cheese in a pre-baked pie shell, then bathed in a silky custard brightened with fresh lemon juice and zest. More cheese goes on top before the whole thing bakes until puffed, golden, and set.
Cut it into thin wedges for a cocktail party appetizer, or serve bigger slices alongside a crisp salad for lunch. It’s just as good at room temperature as it is warm from the oven, which makes it a natural for buffets and potlucks.
Pro Tips
- Pre-bake the crust for 10 minutes before filling. This prevents a soggy bottom and gives the shell structure to hold all that custard.
- Let it rest a full 15 minutes after baking. The custard continues to set as it cools, and your slices will hold together cleanly.
- Use fresh lemon zest, not bottled. The volatile oils in fresh zest add a fragrant brightness that bottled juice alone can’t match.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Bake pie crust 10 minutes.
Sprinkle bottom of pie crust with cheese.
Chop onions.
Melt butter in frying pan.
Add onions and cook until soft.
Gently mix with crab and spoon evenly over cheese in pie crust.
In bowl, beat eggs with half and half, lemon juice, lemon peel, salt, and mustard.
Pour over crab mixture.
Sprinkle with cheese.
Bake 55 to 60 minutes, until center is set and firm.
Let cool 15 minutes.
Serve warm.
Can also be served at room temperature.
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