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Crab Meat Salad Pie |
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Serves: 6 Print this RecipeEvelyn Robinson - Bellevue, Washington Bake-Off® Contest 11, 1959 When this tempting pie was a finalist, the filling was spooned into a made from-scratch pie shell. In this updated version, the idea remains the same but it all goes together in a flash using the convenience of a refrigerated pie crust. CRUST 1 (15-ounce) package refrigerated pie crust FILLING 3/4 cup dry bread crumbs 1 cup chopped celery 1 tablespoon finely chopped onions 1 tablespoon finely chopped green bell peppers 1 tablespoon lemon juice 1 (6-ounce) can crabmeat, drained 3/4 to 1 cup mayonnaise or salad dressing 1/2 cup (2 oz.) shredded Cheddar cheese Heat oven to 450°F. Prepare and bake pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely. Reserve 2 tablespoons of the bread crumbs. In large bowl, combine remaining bread crumbs, celery, onion, bell pepper, lemon juice and crab meat; toss lightly. Add enough mayonnaise for desired consistency; mix well. Spoon into cooled baked shell. Sprinkle with reserved 2 tablespoons bread crumbs and cheese. Bake at 450°F. for 8 to 10 minutes or until cheese is melted. Nutrition Per Serving: Calories 390; Protein 10g; Carbohydrate 28g; Fat 26g; Sodium 600mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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