Downeast Crabmeat Pie
Indulge in the rich, coastal flavors of Downeast Crabmeat Pie, a comforting seafood dish that pairs perfectly with any special occasion or weeknight dinner. This savory pie combines tender, lump crabmeat with a creamy, velvety sauce infused with a hint of nutmeg, all encased in a flaky, golden pie crust. A topping of crisp breadcrumbs adds the perfect textural contrast, while the aromatic sautéed onions elevate the dish to gourmet status. Ready in just an hour, this easy-to-make pie is a crowd-pleaser that feels both elegant and homey. Serve it warm, garnished with fresh parsley, for a taste of New England's finest seafood comfort food. Perfect for seafood lovers looking to try something truly special!
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Recipe Information
Ingredients
- 1 pound crabmeat
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 3 units large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 1 small onion, finely chopped
- 0.5 cup breadcrumbs
- 1 unit prepared pie crust (9-inch)
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the pie crust by fitting it into a 9-inch pie dish. Set aside.
Melt the unsalted butter in a medium saucepan over medium heat. Add the finely chopped onion and sauté until softened, about 3-4 minutes.
Add the all-purpose flour to the saucepan and stir to form a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly.
Slowly whisk in the whole milk and heavy cream, ensuring the mixture stays smooth. Cook for 3-4 minutes, stirring constantly, until the sauce thickens.
Remove the saucepan from heat. Stir in the salt, black pepper, ground nutmeg, and crabmeat. Set aside to cool slightly.
In a separate bowl, whisk the eggs until lightly beaten. Gradually whisk the slightly cooled crab mixture into the eggs, ensuring the eggs do not cook.
Pour the crab mixture into the prepared pie crust, spreading it evenly.
Sprinkle the breadcrumbs evenly over the top of the pie for a crisp, golden crust.
Bake the pie in the preheated oven for 30-40 minutes, or until the filling is set and the top is golden brown.
Remove the pie from the oven and let it cool for 5-10 minutes before serving.
Optionally, garnish with chopped parsley before slicing and serving warm.
Nutrition Facts
Calories |
3421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1160 mg | 387% | |
| Sodium | 9412 mg | 409% | |
| Total Carbohydrate | 219.0 g | 80% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 24.3 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 957 mg | 74% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2247 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
