Warm Crab Pie Recipe
A dazzling Warm Crab Pie Recipe to wow your party guests this year!
Some things never change. I love crabmeat… Always have, always will.
When I was a little girl, I thought The Red Lobster was the fanciest restaurant on the planet. I mean, only a truly elegant restaurant would offer grown-ups special bibs so their clothes wouldn’t get dirty!
Every chance I got, I would plead with my parents to go there. Birthdays were a given. I would gaze in wonder at the lobsters swimming in the tanks, waiting to become someone’s dinner.
I wasn’t interested in eating something that was so alive only moments before it arrived on my plate. I wanted my dinner dead long before I got it.
Instead I ordered snow crab legs and an extra basket of garlic cheese biscuits. Then would tremble with excitement at the thought of my heaping plate of claws and the extra special tools with which to eat them.
Well a lot has changed since then. One, I have discovered that the Red Lobster is not the fanciest restaurant on the planet, and that plastic bibs and shell pliers do not equal high-class.
I have also realized it is much better to eat food that is very recently dead. (Take a moment to judge me if you so desire.)
Yet, I’m still gaga over crabmeat, and believe it to be 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.
Buttery homemade pastry filled with glorious lump crabmeat, tarragon and spice… No shelling necessary!
Consider serving this Warm Crab Pie Recipe for your New Year’s Eve party this year. The fresh hot herby crabmeat and homemade pastry shell are a show-stopper at any event.
Warm 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 8x20-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.
This post made me laugh…and crave crabmeat. I used to think the same thing about Red Lobster. I do still love those biscuits! Thank you for sharing this delicious recipe. Here's to a great week with lots of good eats and laughter!
I agree- Red Lobster may not be fancy but it sure is delicious! Although these little tarts could give RL a run for their money. I'm going to try them out this weekend :)
This sounds like a perfect appetizer for a dinner party! I definitely would have a hard time keeping my hands off of them!
happy holidays, sommer
I love your story I always thought the same, how funny when we realize we can achieve better at home, how funny about two months ago, down the street they opened a new red lobster, it was SOOOOO BUSY, i laughed each time I passed by..
sweetlife
These are so pretty, Sommer! I also loved the snow crab legs at RL – we always went when we visited my g-pa's in AL and I actually miss going there when we visit now (no longer a tradition and I haven't been in years). Who knows what is in those biscuits, and they are greasy, but somewhat addictive if fresh. ( :
Terrific! Those tartlets must be very tasty and so enjoyable!
Happy New Year!
Cheers,
Rosa
These look delicious! And I sympathize with the Red Lobster comment ;) I hope you and yours had a wonderful Christmas, Sommer!
Very elegant and DECADENT!! I love crab, too!! Goes so well with cream and pastry :) But wait… anything goes well with cream and pastry… :)
Awww, those look SO good! And elegant, and tasty, and very presentable. They make me wish that the boy wasn't so severely allergic to crustaceans, or I'd hop over and make those tomorrow!
That's excatly what I was thinking, these would be perfect for New Years Eve. Thank you for sharing this recipe. Wishing you and your family and very Happy New Year!
Crab does not get used enough! It's not any more expensive then a good steak, or organic chicken for that matter. Lobster gets all the glory, and often crab has all the flavor. You rarely can go wrong with a good tartlette, but you can only go right if their is crab in them. Hope you are having a great holiday!
Well, as a Maryland girl, I can absolutely relate to your feelings on crab meat! I thought Bonanza steak restaurant was the fanciest place on the planet, lol!! Yes, much had changed … but these crab cups look fab.
These would make a great New Years Eve appetizer! I love why you thought Red Lobster was a fancy restaurant when you were a kid-too cute! I hope you had a great Christmas and are still enjoying the holiday season :)
LOL! I also thought that Red Lobster was as fancy as they come – then I grew up! :) Your tartlets sound sooo good!
Your crab tarlets are beautiful. I really wished I liked seafood :( Isn't if funny how we see thing so differently as adults.
I love crab! these are gorgeous!!!
You can't go wrong with crab in my book, especially when they're in season. Love the idea of the tartlets!
I love crab! these look delicious Sommer. Red Lobster used to be a favorite of mine when I was a kid too.