A light flaky pie crust filled to the brim with Savory crabmeat, shredded swiss cheese, seasonings and freshly sliced mushrooms make it a hearty yet surprisingly budget friendly dish!
For us, this recipe costs less than $2 to prepare the entire dish, but that is because we catch our own crabs and freeze the meat and buy mushrooms and swiss cheese only when they’re on sale. However, if you don’t have the option of catching your own seafood, you can use imitation crab legs or canned crab in this recipe. Just be sure that it is well drained and flaked.
1 cup of Milk
4 oz Fresh Sliced Mushrooms
2 cups flaked crabmeat (or imitation crab)
1 Tbs. Finely Minced Red Bell Pepper
1/2 tsp Parsley
1/2 Red Onion, Finely Diced
4 – 6 oz Finely Shredded Swiss Cheese
1 Pie Crust for 9″ Pie Plate
3/4 tsp Salt
1/2 tsp ground Black Pepper
1/8 tsp Ground Nutmeg
Preheat oven to 375F
In a medium bowl beat eggs with a hand mixer until light and fluffy, add milk, salt, pepper and nutmeg, beat again to combine. Line a deep dish pie plate with the pie crust and flute the edges before filling.
Create a single layer of mushroom slices on the bottom of the pie plate and sprinkle lightly with the shredded swiss cheese.
Add onion, remaining sliced mushrooms, bell pepper, and parsley to the egg/milk mixture, then add the flaked (well drained!!) crabmeat. Pour the mixture into the pie shell and bake 45-55 minutes minutes, or until a knife inserted in the middle comes out clean.
After the first 35 minutes of baking you may want to add a pie crust guardto prevent over-browning. You can make your own with tinfoil, or use a premade shield.
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