Eliza walked confidently past the man from the Southeastern Isles, tossing a floral blue dress to Rhia and setting a plate of steaming creamed crab pie on a stool. She stopped next to Atlas setting her hand on his upper arm, curling her fingers to apply pressure.
The group never did get to eat that steaming creamed crab pie, but now you can! Here from Central Isle is the recipe for Eliza’s famous creamed crab pie, a filling dish with an explosion of flavors. It’s one of her bestselling savory dishes and the favorite of many a visiting sailor, and now you can make it in your home.
Creamed Crab Pie
A hearty, flavorful dish straight from the pages of Bakkaj!
6 tbsp + 2 tbsp butter (1 stick)
1 c flour + 1 tbsp
1/4 tsp salt
4 tbsp ice water
8 oz crab meat, cooked and diced or shredded
1/8 c diced red onion
1/8 c diced celery
1/4 c corn
2 small potatoes, diced
4 oz swiss cheese
1 oz gouda cheese
1/4 c stone ground mustard
3/4 tbsp Worcestershire sauce
3/4 tbsp lemon juice
1/4 c half and half
1 tsp paprika
1/4 tsp ground red pepper
1/4 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp cinnamon
For the dough:
I used this recipe, but I’ll put the instructions here for convenience.
- Mix together 1 c flour and salt.
- Cut in 6 tbsp butter with fork until mixture is pebble-sized crumbs.
- Add water little by little until mixture pulls together.
- Cover and refrigerate until later.
For the filling:
- Melt 2 tbsp butter on low heat in a medium sauce pan.
- Add celery and onions and let cook while you peel and dice the potatoes.
- Add potatoes to the pan and continue to cook on low heat.
- In a small bowl, mix together mustard, Worcestershire sauce, lemon juice, half and half, and spices. Add it to the pan and mix.
- Turn the heat up to medium.
- Mix 1 tbsp flour in approx. 1/3 cup water; add to pan.
- Add cheeses and stir until melted.
- Add corn and crab meat.
- Let simmer until it has the consistency of pot pie filling, stirring frequently.
While your filling is simmering, grab your dough out of the fridge and roll it out on a floured surface. Turn the dish(es) you’re going to bake it in upside down on the dough, and trace around it, leaving approx. 1/2″ so that the dough hangs over the edge. (I suggest using individual pie pans or oven-safe stoneware bowls.)
Spoon the finished filling into your dish(es) and cover with the pie crust dough, pushing the edges down to seal. Score the middle. Make it pretty, if you so desire. Bake at 375ºF until crust is golden-brown. (Approximately 30 minutes. Maybe longer.)
Enjoy a perfect steaming creamed crab pie!