Buttery Maryland Crab Pie
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- for the crust:
- salt and freshly ground pepper to taste
- 6 tablespoons salted butter melted
- for the pie filling:
- 1 lb jumbo lump crab meat picked through for shells
- 1 cup salted butter melted
- 2 teaspoons fresh chives chopped
- 30 buttery crackers (i used ritz crackers)
- 2 plain graham crackers broken into fourths
- additional chopped chives for garnish (optional)
- Carbohydrate 0.113927987004735 g
- Cholesterol 256.217699825089 mg
- Fat 64.5194963400459 g
- Fiber 0.0124999999746395 g
- Protein 21.159311131159 g
- Saturated Fat 40.3355663071809 g
- Serving Size 1 1 Serving (192g)
- Sodium 820.489411494045 mg
- Sugar 0.101427987030095 g
- Trans Fat 4.74810505769673 g
- Calories 658 calories
Preheat oven to 400 degrees.Spread crab meat evenly across the bottom of a 3.5 quart Dutch oven or a medium baking pan.Pour 1 cup melted butter on top of the crab meat. Mix well, so the crab is evenly coated.Add the chives to the crab. Stir well.Season with salt and pepper, to taste. Stir well.Add buttery crackers and graham crackers into a food processor. Process on high until small, even crumbs form.Put the cracker crumbs into a bowl. Add the 6 tablespoons of melted butter and mix well.Using a spoon, carefully spread the cracker mixture evenly over the crab.Cover with foil and put in the oven. Bake for 25 minutes until bubbly around the edges.Remove the foil and bake for an additional 10 minutes until the crust browns.Divide among four plates and garnish with chives, if desired. Enjoy hot!
