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Horn Point Crab Pie
  • 1 pastry shell
  • 1/2 pound jumbo lump crab meat
  • 1 cup Swiss cheese
  • 1/2 cup chopped onions
  • 4 eggs
  • 2 cups half-and-half
  • 3/4 teaspon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon red pepper
Combine crab meat, cheese, onions and spices. Beat eggs. Add half-and-half and blend all ingredients. Pour into pastry shell. Bake at 425 degrees for 15 minutes. Reduce heat to 300 degrees and continue baking for 30 minutes or until knife inserted comes out clean. Serves 6.
Add a green salad to create a holiday atmosphere with this easy buffet lunch. Cut pie into slender wedges to give everyone a taste. Serve with fresh fruit.
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