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Crab Pie
Submitted by daybreak
04/29/2007
04/29/2007
| Crab Pie
Servings: 8 | |
| Ingredients: Pie Dough: 1 cup all-purpose flour 2 tbsp. snipped chives OR chopped green onion tops 1/4 tsp. sweet paprika 1/4 tsp. salt 10 tablespoons (1 ¼ sticks) unsalted butter, cut up 1/3 cup low fat plain yogurt 1/4 teaspoon liquid red-pepper seasoning Filling: 1 tablespoon unsalted butter 1 small onion, finely chopped 8 ounces mushrooms, trimmed and quartered or cut in eighths if large 3 tablespoons all-purpose flour 1 3/4 cups milk 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon pepper 1 cup frozen peas, thawed and drained 12 ounces lump crab meat, picked over to remove bits of cartilage found at http://www.fresh-seafood.net/ |
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| Instructions: Prepare pie dough: Stir together flour, chives, paprika, and salt into bowl. Cut in butter with pastry blender or 2 knives until mixture resembles course meal. Stir in yogurt and red pepper seasoning just until mixture comes together. Transfer to lightly floured work surface. With heel of hand, break off pieces of dough, and then work back together with heel until all the dough has been worked and is together again. Pat into flat disk. Wrap in plastic wrap and refrigerate several hours or overnight. Prepare filling: Heat butter in large skillet over low heat. Add onion; cover and cook, stirring occasionally, until soft, about 7 minutes. Add mushrooms; cover and cook, stirring occasionally, 5 minutes or until lightly colored. Stir in flour. Increase heat to medium; cook, stirring, 1 minute. Stir in milk, salt, nutmeg and pepper; cook, stirring occasionally, until thickened, about 5 minutes Stir in peas and crab. Pour into 9-inch pie plate. Set plate on baking sheet. Preheat oven to 375°. Roll pie dough out on lightly floured surface with lightly floured rolling pin into 12-inch round. Place over filling. Fold overhanging dough under. Crimp edges in decorative border. Cut a steam vent in top. Bake in preheated oven (375°) for 30 minutes or until crust is golden and filling is bubbly. |
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