Down East Crabmeat Pie Recipe
Ingredients
| Crabmeat | 7 1/4 Ounce, drained, flaked | |
| Celery | 2/3 Cup (16 tbs), chopped | |
| Green pepper | 1/3 Cup (16 tbs), chopped | |
| Chili Sauce | 1/3 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Instant minced onion | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Worcestershire sauce | 2 Teaspoon | |
| Shredded Swiss cheese | 1/4 Cup (16 tbs) | |
| Paprika Sauce | ||
| Butter | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Milk | 3/4 Cup (16 tbs) | |
| 3/4 cup shredded | ||
| Swiss cheese | ||
| 2 tablespoons cooking sherry, if desired | ||
Directions
Combine crabmeat, celery, green pepper, chili sauce, flour, onion, salt and Worcestershire sauce in mixing bowl.
Spoon into Unbaked Pastry Shell.
Pour Sauce over filling, spreading to cover.
Sprinkle with 1/4 cup shredded cheese and paprika.
Bake at 400° for 20 to 25 minutes until bubbly and golden brown.
Let cool 10 minutes before cutting in wedges and serving.
Sauce: Melt butter in small saucepan.
Blend in flour and salt; cook until bubbly.
Gradually stir in milk.
Cook over medium heat until mixture boils and thickens.
Remove from heat.
Stir in 3/4 cup shredded cheese and sherry.
Spoon into Unbaked Pastry Shell.
Pour Sauce over filling, spreading to cover.
Sprinkle with 1/4 cup shredded cheese and paprika.
Bake at 400° for 20 to 25 minutes until bubbly and golden brown.
Let cool 10 minutes before cutting in wedges and serving.
Sauce: Melt butter in small saucepan.
Blend in flour and salt; cook until bubbly.
Gradually stir in milk.
Cook over medium heat until mixture boils and thickens.
Remove from heat.
Stir in 3/4 cup shredded cheese and sherry.
Chef
