Print Maryland crab and seafood recipes from
Deep-Dish Crab Pie
  • 1/2 cup finely chopped carrot
  • 2 tablespoons butter
  • 1/4 cup 1/2-inch slices green onions
  • 1 teaspoon dill weed
  • 1 teaspoon basil
  • 1 pound jumbo lump crab meat
  • 1 unbaked pie shell in 10-inch quiche pan
  • 1 can (13 ounces) evaporated milk
  • 5 eggs
  • 3 tablespoons dry sherry
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon salt
In medium-size skillet, cook carrot in butter until tender. Add onions, dill weed and basil; cook 1 minute. Remove from heat; stir in crab meat. Spoon into shell. Beat remaining ingredients. Pour over crab mixture. Bake on bottom rack of preheated 325-degree oven 50 to 55 minutes until knife inserted near center comes out clean. Let stand 15 minutes. Serves 6.
I clipped this from the "Shortcut Cook". It was a discussion on how to get more mileage out of a convenience food by using evaporated milk. The results are delicious.
Find us on Facebook