Emprimir
Correo Electrónico
 The flag of New Orleans - The Home of Creole-Soul Cuisine |
Add a photoWhile this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie crust for a show stopping entree. You can also use it as an appetizer in minature pie shells for a great party treat. This treat can be served out of the oven or out of the refrigerator. But right now, I'm thinking that crabmeat pie sounds mighty tasty, so let's put it together!
Ingredientes
- Pie crust for a two crust pie - you have 20 to 30 minutes of filling making, so plan your crust making and it's availability accordingly
- 2 lbs crabmeat (picked over for any shells)
- 1-1/2 loaves French bread, (break it up - its going to get wet)
- 1/2 lb sweet butter
- 1 lg white onion, finely diced
- 1 celery rib, finely diced
- 3 eggs
- 4 sprigs of flat leaf parsley, finely chopped
- 1/4 C green pepper, finely diced
- 1 tsp dried thyme
- 1 tsp garlic, finely minced
- 2 tsp hot sauce (you can be creative here - use your favorite sauce)
- fine salt and black pepper to taste
- a little water
Direcciones
- Heat your oven to 350 degrees
- Melt the butter in a large saute pan
- Add the green pepper, celery, parsley, thyme, onion, salt and pepper and cook over medium heat for about 12 minutes
- Add the crabmeat and cook over medium heat for an additional 12 minutes
- While the crabmeat cooks, moisten the French bread in a large bowl (it should be wet, but not soggy) and mash it with your hands to break it down and
- Season the bread with the hot sauce, salt and pepper
- Combine all the ingredients together well in the bowl and set aside as you
- Get your favorite pie crust into the pie pan
- Fill the pie and cover with the top crust (poke a few slits in the crust to vent steam)
- Brush milk on the crust, but do not brush the edges
- Bake for 1 hour
- You can serve this pie warm from the oven, or cold from the refrigerator
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 470g | |
| Recipe makes 6 servings | |
| Calories 683 | |
| Calories from Fat 397 | 58% |
| Total Fat 44.8g | 56% |
| Saturated Fat 24.25g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 309mg | 103% |
| Sodium 1051mg | 44% |
| Potassium 733mg | 21% |
| Total Carbs 32.01g | 9% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.01g | 1% |
| Protein 37.62g | 60% |
Comentarios
17 de Febrero de 2011This is a keeper. Looks great. A not so penitential dish for Lent! Thanks!
