Creole Crab Pie

Be the first to review
READY IN: 20mins
Recipe by Frenchy Berk

Recipe from The Times-Picayune by Marcelle Benvenu.

Ingredients Nutrition

  • 1 cup bacon, finely chopped
  • 3 tablespoons green onion tops, chopped
  • 1 lb lump crabmeat, picked over for shells and cartillage
  • 3 eggs
  • 2 cups milk
  • salt and pepper, to taste
  • 1 (9 inch) pie crusts, pre-baked until lightly brown


  1. Preheat oven to 350 degrees.
  2. Cook the bacon and green onion in large skillet over medium heat until the bacon is slightly crisp.
  3. Remove from heat and add the crabmeat and toss gently to mix, set aside.
  4. In a bowl, combine the eggs and milk, season with salt and cayenne.
  5. Spread the crabmeat mixture evenly in the bottom of pie crust.
  6. Pour in the egg and milk mixture.
  7. Bake for 20 to 25 minutes, or until the pie crust is browned and the mixture sets.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a