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Swiss ‘n’ Crab Supper Pie

Total Time

Prep: 15 min. Bake: 45 min. + standing

Makes

8 servings

Though some parts of Alaska are suitable for farming, we're on the Gulf, where commercial fishing is the main industry. Crab is plentiful here, and so is salmon, halibut, shrimp and sea herring. You don't need fresh crab for this delicious, easy-to-make supper pie, though-with canned crabmeat, it becomes a great "off-the-shelf" meal. Hope your family enjoys it as much as mine does!

Ingredients

  • 1 sheet refrigerated pie crust
  • 1 can (6 ounces) lump crabmeat, drained
  • 1 cup shredded Swiss cheese
  • 2 green onions, thinly sliced
  • 3 large eggs, room temperature, beaten
  • 1 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon ground mustard
  • Dash mace
  • 1/4 cup sliced almonds

Directions

  1. Preheat oven to 450°. Line a 9-in. tart pan with unpricked crust; line with heavy-duty foil. Bake at for 5 minutes. Remove foil; reduce oven temperature to 325°.
  2. Arrange crab evenly in baked crust; top with cheese and green onions. Combine remaining ingredients except almonds; pour into tart shell. Sprinkle top with almonds.
  3. Bake until set, 45 minutes. Let stand for 10 minutes before serving.

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