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Down East Crabmeat Pie Recipe
|Canned crabmeat||7 1⁄4 Ounce, drained and flaked (1 Can)|
|Chopped celery||2⁄3 Cup (10.67 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Chili sauce||1⁄3 Cup (5.33 tbs)|
|Instant minced onion||1 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Shredded swiss cheese||1⁄4 Cup (4 tbs)|
|Paprika sauce||To Taste|
|Milk||3⁄4 Cup (12 tbs)|
|Shredded swiss cheese||3⁄4 Cup (12 tbs)|
|Cooking sherry||2 Tablespoon|
Serving size: Complete recipe
Calories 1131 Calories from Fat 564
% Daily Value*
Total Fat 64 g98.5%
Saturated Fat 37.9 g189.4%
Trans Fat 0 g
Cholesterol 362.1 mg
Sodium 3581 mg149.2%
Total Carbohydrates 67 g22.2%
Dietary Fiber 3.6 g14.3%
Sugars 15.4 g
Protein 69 g137.1%
Vitamin A 53.1% Vitamin C 74%
Calcium 110.6% Iron 16.7%
*Based on a 2000 Calorie diet
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.