Easy Crab Asparagus Pie
Delight your taste buds with this Easy Crab Asparagus Pie, a savory masterpiece that's perfect for brunch, dinner, or any time you crave something special. This recipe combines tender chunks of crab meat, crisp-steamed asparagus spears, and melted cheddar cheese, all nestled in a golden, buttery pie crust. A rich and creamy egg custard, seasoned with garlic powder and a hint of black pepper, ties the dish together for a luscious, silky texture. Topped with a touch of butter for added decadence, this crowd-pleasing pie bakes to perfection in just 40 minutes, making it both elegant and incredibly simple. Ideal for seafood lovers, this recipe is a flavorful and nutrient-packed way to elevate your mealtime routine.
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Recipe Information
Ingredients
- 1 sheet Pie crust
- 1 cup Crab meat (lump or claw)
- 12 Asparagus spears
- 1 cup Shredded cheddar cheese
- 3 Eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 1 teaspoon Butter
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust into a 9-inch pie pan and trim any excess dough hanging over the edge. Use a fork to poke small holes in the bottom to prevent bubbling.
Bake the crust for 10 minutes until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is baking, trim the tough ends of the asparagus spears, then cut them into 2-inch pieces. Steam the asparagus for 3–4 minutes until slightly tender but still crisp. Set aside.
In a medium mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and garlic powder until well combined.
Sprinkle the shredded cheddar cheese evenly over the baked pie crust. Arrange the steamed asparagus pieces and crab meat evenly on top of the cheese.
Pour the egg mixture over the asparagus and crab, making sure it spreads evenly across the filling.
Dot the surface of the pie with small pieces of butter for extra richness.
Bake the pie on the center rack of the oven for 30 to 35 minutes, or until the filling is set and the top is golden brown.
Allow the pie to cool for 5–10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 36% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.7 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 241 mg | 19% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 515 mg | 11% | |
*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.
