Blue Crab Pie

It's a Pie, but it's not for dessert. This recipe makes a great lunch by itself, or a nice dinner served with just a salad. The blue crab can be substituted with any local shellfish or seafood. It would be great with diced shrimp, scallops, lobster, or just about any fish.

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To make the recipe you will need a pie crust. You can buy a frozen pie crust at the supermarket, or simply make the below crust at home....

2 cups flour
1 teaspoon salt
1/2 cup butter
1/4 cup cold water

Mix the flour, salt, and melted butter together in a bowl by hand. It will just kind of make a crumble when thoroughly mixed. Then, add some cold water..... a little at a time, but a 1/4 cup should do. This will allow you to work the flour into a stiff ball. Put the ball into the fridge for about an hour. After an hour, take it out of the fridge, break off about 1/4 of the ball and roll them out. The small piece you broke off is for the top lace.

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Roll out the larger ball until it fits the pan you will be using. Butter the pan first so it does not stick. Push rolled out dough into pan, and roll the smaller ball out long wise to cut your strips for the top lacing.

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Now put parchment paper on top of the dough, and load it up with some baking weights..... dried beans work great! Bake the crust at 400 degrees for 10 minutes. Remove the parchment paper and beans, then bake for 5 more minutes... just til the crust gets a little golden.

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While the pie crust is baking you can easily get the filling cooked. You will need.....

1 lb blue crab meat (cooked)
2 TBS Captain Rapps BONITA BAYOU CAJUN seasoning
3 TBS Olive oil
4 TBS flour
3 Scallions (Green Onions)
1 Cup chopped green pepper
2 Chopped Celery stalks
1 Cup cream

In a medium bowl, mix the crab meat with the Captain Rapps BONITA BAYOU CAJUN Seasoning and set aside. In a medium sauce pan, heat the oil and brown the flour in the oil until is is a nice light brown color. Stirring constantly, this will only take a minute or two on medium high heat. Now add the Scallions, Green Pepper, Celery, and Cream and cook for 5 minutes stirring regularly. Add the crab and cook for 5 more minutes.

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Pour the crab mix into the pre-cooked crust. Then cut strips of the uncooked ball of dough and lay them across the top of the filled pie. Bake for 10 more minutes until the lace is golden brown. Let it cool a little and serve it up! Enjoy!

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