Ingredients Jump to Instructions ↓

  1. 2 Tbsps unsalted butter

  2. 1/4 cup minced yellow onions

  3. 1/4 cup minced green bell peppers

  4. 1/4 cup minced red bell peppers

  5. 1/4 cup minced celery

  6. 1 Tbsp plus 2 tsps Creole Seasoning

  7. 1/2 tsp salt

  8. 1 Tbsp plus 1 tsp minced garlic

  9. 1 lb lump crab meat, picked over for shells and cartilage

  10. 1/4 cup chopped green onions

  11. 1 tsp Worcestershire sauce

  12. 1/2 tsp Tabasco

  13. 1/2 cup heavy cream

  14. 2 eggs, lightly beaten, in separate cups

  15. 2 Tbsps breadcrumbs Basic pie dough, divided into 12 equal balls, and chilled (enough to make 2 9-inch crusts)

  16. 2 Tbsps olive oil

Instructions Jump to Ingredients ↑

  1. Melt butter in medium skillet over high heat. When butter sizzles, add onions, green and red peppers, celery, Creole seasoning and salt; sauté, shaking skillet and stirring occasionally, 3 minutes. Add garlic and crab meat and cook, stirring occasionally and shaking skillet, 2 minutes. Stir in green onions, Worcestershire and Tabasco; cook 2 minutes. Whisk in cream. Stir in 1 of the eggs slowly, a little at a time (if added too quickly, it will scramble). Egg forms a natural thickening or "liaison". Remove from heat and stir in breadcrumbs. Makes 3 cups. Preheat oven to 375& Remove dough from refrigerator and roll out on a lightly floured surface into 12 thin circles of dough. Trim edges of each circle to form a square, about 5 by 5 inches. Brush edges of each dough square with remaining egg. Place about 1/4 cup of crabmeat mixture on each square and fold diagonally to form a triangle. Crimp edges with a fork and place pies on baking sheet. Brush top of each pie with 1/2 teaspoon of olive oil. Bake until crusty brown, about 25 minutes. To serve, wrap pies in paper towels or paper napkins. Yield : 12 Pieces


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