Crab & Corn Pie
Recipe: #24625
August 08, 2016
Categories: Crab meat, Corn, Southern Brunch, Mothers Day, Potluck, Sunday Dinner, Oven Bake, Fresh Tomatoes, more
"Recipe source: Southern Cast Iron Magazine (Summer 2016)"
Ingredients
- FOR THE DOUGH
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- FOR THE FILLING
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- FOR THE TOPPING
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Nutritional
- Serving Size: 1 (243.5 g)
- Calories 562.4
- Total Fat - 35.7 g
- Saturated Fat - 19.6 g
- Cholesterol - 229.6 mg
- Sodium - 940.1 mg
- Total Carbohydrate - 42 g
- Dietary Fiber - 3.7 g
- Sugars - 1.7 g
- Protein - 19.8 g
- Calcium - 242.8 mg
- Iron - 2.1 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
In a large bowl whisk together the first 3 ingredients (-salt) using two forks or a pastry blender; cut in cold butter until mixture is crumbly. Gradually add 5 tablespoons buttermilk, stirring until dry ingredients are moistened. Add remaining buttermilk if needed. Turn out on a lightly floured board and shape into a disk. Cover tightly with plastic wrap and refrigerate until firm - 30 minutes.
Step 3
Let dough stand at room temperature until softened (5 minutes). On a floured board roll dough into a 12 inch circle. Transfer to an 8 inch cast iron skillet, pressing into bottom and up sides. Trim excess dough to 1/2 inch from edge of skillet. Tuck edges under and crimp as desired.
TO MAKE THE FILLING
Step 4
In a large bowl whisk together the cream and eggs. Stir in crabmeat, cheese, corn, salt, pepper and paprika. Pour into crust.
Step 5
Bake until knife inserted in center comes out clean (45-55 minutes). Let cool for 30 minutes.
TO MAKE THE TOPPING
Step 6
In a bowl toss together crabmeat, bacon, tomatoes, corn, green onion, vinegar and salt -- serve with pie.
Tips
No special items needed.