Crab Pie
by Sommer Collier — last updated on Jun 30, 2025 
This homemade Crab Pie recipe makes the most delicious buttery crust that’s filled with tender crab meat folded into a rich creamy herb-infused custard. This appetizer is the perfect balance of elegance and heartiness.
Sommer’s Recipe Notes
Some things never change. I love crabmeat… Always have, always will. It’s one of the most sweet, tender, succulent proteins around.
Crab “fancies up” just about everything it graces. Even lowly party dip with crackers is taken to new heights by the addition of crab. This warm Crab Pie Recipe is a wonderful small meal, first-course, or party dish with understated elegance. The buttery homemade pastry is filled with glorious lump crabmeat, tarragon and spice… No shelling necessary!
Why You’ll Love Crab Pie
- Buttery crust – Don’t be intimidated by this pie’s homemade flaky crust — it’s surprisingly easier to make than it looks!
- Flavor explosion – The filling is loaded with savory, tender crab meat and a rich cream that’s packed with aromatic herbs from tarragon to nutmeg.
- Perfect for entertaining – The fresh hot herby crabmeat and homemade pastry shell are a guaranteed show-stopper at any event.
Consider serving this Warm Crab Pie Recipe especially for your next New Year’s Eve party this year.
Ingredients and Tips
- All-purpose flour – Use a classic all-purpose flour as the base for the tender, flaky pie crust.
- Unsalted butter – Make sure that it’s cold and cubed.
- Ice cold water – This will bring the dough together.
- Heavy cream – Cream will serve as the base for the silky filling.
- Eggs – Use room temperature eggs.consistency
- Crab meat – Make sure your crab meat is cooked and drained.
- Shallot – Use grated shallot.
- Spices – You will need tarragon, nutmeg and cayenne pepper.
Recipe Variations and Dietary Swaps
- Cheese – Add shredded gruyere, cheddar cheese, mozzarella or Swiss cheese into the filling to give it a cheesy finish.
- Corn – Mix a handful of cooked corn kernels into the filling for added sweetness.
- Gluten-free – Use gluten-free flour for the pie crust.
- Imitation crab – If you can’t find fresh crab, you can also use imitation crab meat.
- Shrimp – If you’re not a fan of crab, use chopped cooked shrimp instead.
- Artichoke – Mix in 1/2 cup of chopped, marinated artichoke hearts for a Mediterranean-inspired version.
- Spicy Cajun – Swap the tarragon for chopped parsley, increase the cayenne to 1/2 teaspoon, and add 1/2 teaspoon of Cajun seasoning for a bold, Southern-inspired flavor.
How To Make Crab Pie
These delicious warm mini crab pies are require just a bit of patience and they’re totally worth the effort! The hardest part is making the buttery pie crust, but it’s easier than you think.
Find the full Crab Pie recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Tips For Success
- Make sure to keep the dough cold. Use cold butter and chill the dough after mixing it, and once more after shaping the dough in the muffin tin.
- Don’t overfill the pies. If you add too much of the crab filling, the pies will turn out soggy and they will bake unevenly.
- Rest the pies before serving. It’s tempting to eat these straight out the oven, but I recommend letting them rest first so that all the textures and flavors settle.
Storage Notes
- Storing Leftovers – Place leftover crab pies in an airtight container and store in the fridge for 3 days.
- Freezing Leftovers – Wrap these up tightly in plastic wrap and foil and freeze for up to 1 month. Thaw them before reheating.
- Reheating Leftovers – Heat these up in the oven at about 300 degrees Fahrenheit for 10 minutes.
Serving Suggestions
These delicious mini crab pies are best served warm, and they make the best party appetizer whether it’s for a dinner or early brunch!
I love to serve these with a simple side salad and as part of a bigger seafood spread with shrimp cocktail, bacon wrapped scallops and smoked salmon with horseradish sauce.
Crab Pie Recipe
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt divided
- 3/4 cup unsalted butter, cold and cut into cubes (1 1/2 sticks)
- 4-6 tablespoons ice cold water
- 2/3 cup heavy cream
- 2 large eggs
- 8 ounces crab meat, cooked and drained
- 1 1/2 tablespoons fresh chopped tarragon
- 1 small shallot grated
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
Instructions
- For the homemade puff pastry crust: Combine the flour and 1/2 teaspoon salt in a food processor. Pulse a few times. Add the cold butter and pulse until the bits of butter are the size of peas. Add the cold water 1 tablespoon at a time, pulsing in between, until the dough comes together. It will be a bit lumpy.
- Shape the dough into a rectangle, then wrap it in plastic and refrigerate for at least 30 minutes. Preheat the oven to 400 degrees F.
- Place the dough on a floured work surface and roll out to a 8×20-inch rectangle. Trim the rough edges. Then cut down the center lengthwise. Cut each strip into 5 pieces, creating ten 4-inch squares of dough. Fold each square and place them into muffin tins. Press the centers down to the bottom and press the folds into the sides. Prick the bottoms of the shells several times with a fork. Bake the shells for 15 minutes. Then cool a little.
- In the meantime, combine the cream and eggs in a medium sized bowl. Whisk until smooth. Then stir in the crabmeat, tarragon, shallot, nutmeg, cayenne pepper, and remaining 1/4 teaspoon salt.
- Scoop the crab mixture into each shell evenly. Bake for 15-20 minutes until the filling is puffed and the edges are golden. Serve warm.
Notes
Nutrition
Frequently Asked Questions
Absolutely! While homemade crust offers unbeatable flakiness and flavor, a store-bought crust works well if you’re short on time.
Fresh lump crab meat is ideal for its sweetness and texture, but canned or frozen crab meat can also be used. Just make sure it’s well-drained.
We were just discussing what to do with the crabmeat in the freezer. It’d not fresh, but will do in a pinch. And this looks too good not to make right away on this cold New Year’s Eve in Dublin.
Thanks, and all the best for 2016.
-GK
what a tasty little bite SOmmer!
What a great little appetizer!
Yum! I’m attempting them with store-bought puff pastry (I don’t have a food processor). Hope it works! thanks for sharing!
We didn’t eat out often when I was young, but when we did, if crab was on the menu, I always ordered it too. Your tarts look delicious.
I too thought Red Lobster was the greatest place ever. It was the fancy seafood place my dad would take my mom for birthdays and anniversaries – so it must be amazing, right? I also loved the biscuits. And while I can't say I ever ate crab there, it is one of my favorite things from the sea. While I love it simply steamed, these also look spectacular. Hope you had a great holiday.
These little ones look beautiful and delicious. I am saving the recipe for my next party.
My first comment was, "oooooh, crab." These would be a perfect party appetizer, and I love the flavors here, especially the tarragon:)
These tarts are gorgeous and most definitely perfect for a New Years celebration :)