Ingredients
Scale
- 1 pound jumbo lump crab meat
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups heavy cream
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 1 teaspoon Old Bay seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/4 cup fresh parsley, chopped
- 1 package pie crusts
Instructions
- Preheat the oven to 375°F (190°C).
- In a large saucepan, melt the butter over medium heat. Add the onion, celery, and bell pepper; cook until softened.
- Stir in the flour and cook for 1 minute.
- Gradually add the heavy cream, stirring constantly until the mixture thickens.
- Add the crab meat, Old Bay seasoning, Worcestershire sauce, hot sauce, and parsley; stir to combine.
- Pour the crab mixture into a pie crust and top with another crust.
- Cut slits in the top crust to allow steam to escape.
- Bake for 35-40 minutes or until golden brown.
- Let cool for a few minutes before serving.
Notes
- For a richer flavor, you can use half-and-half instead of heavy cream.
- Pair with a green salad for a complete meal.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg