crab supper pie

tasty crab supper pieGot Crabs?

Each summer, the Kiker Family of 5 usually found our feet in the warm and sandy beach of the Texas Coast…

…Dad sporting his silver anti-reflective hat, Mom wearing her hand-painted denim shirt and a straw hat wrapped with a brown burlap ribbon. Me? I was reluctantly wearing zinc oxide on my nose and face… and a sunburn omom's beach hat by mymom's beach hat by my pool. no kidding. in the background, left-to-right, are harley and boomer, the wunderlabs! pool. no kidding. n the rest of me.

Here in Port Aransas, you’d find Dad, Tim and Roger fishing in the Gulf. And Mom? You’d find her (and alternating family members and friends) at the South Jetty with nets in hand.

We Were Crabbin’

There on the jetties, I spent many a day darting amongst the giant rocks looking for floating treasure… yet our favorite treasured time was checking the traps to see if we might have caught gold; crabs. Female crabs went back in the water, but males, we would keep. Mom would boil them rosy red later in the day back at our hotel (usually Executive Keys) and transform them into seafood spectacular.

You can learn more about our adventures at the South Texas Coast (and why I’m working on my sea foodie status) here and here.

In the meantime, grab a couple of fresh crabs (or canned ones if you’re celebrating the simplicity of the 70s) and give props to the kissin’ cousin of la quiche… Crab Supper Pie!

Even though I don’t love seafood without a disclaimer, there are a few dishes I love (fried shrimp, grilled salmon creamy nutty tuna)… and now creamy, crunchy crab supper pie.

Let’s Go Crabbin’

i. ingredients

1 cup | natural Swiss cheese, shredded
9-inch | pastry shell, unbaked
7½ ounce can | crab meat, drained and flaked
| green onions, sliced with tops
| eggs, beaten
1 cup | light cream*
½ teaspoon | salt
½ teaspoon | grated lemon peel
¼ teaspoon | dry mustard
dash | mace
¼ cup | sliced almonds

ii. what to do

0. Preheat ovencrab supper pie... going into the oven!
to 325°F.

1. Sprinkle cheese evenly over the bottom of the pastry shell.

2. Top with crab meat and sprinkle with green onion.

3. Combine eggs, cream, salt, lemon peel, dry mustard and mace. Pour over crab meat.

4. Top with sliced almonds.

5. Bake in a slow-oven (at 325°F), for about 45 minutes or until set.

6. Remove from oven and let stand about 10 minutes before serving.

Serves 6

Great For Breakfast Or Dinner

finutoFoodie Tip ~

Despite the fact I’m not a Sea Foodie at heart, I added more canned crab because it was sold in 6 ounce cans (not 7½ ounce cans). The result? Uber meaty crab pie!

Mace? I had never heard of this as a seasoning but turns out that mace is not something you spray in someone’s eyes… it’s a warm spice that’s a milder cousin to nutmeg. Think pepper + cinnamon. It’s about $9.00/bottle, so get ready for this nutmeg substitute!

Family Fun Fact ~

A “Port A” ritual was for mom to get her chicken gizzard fixin’ and for us… a bean burger on Mustang Isle.

While most folks cringe when hearing me speak of a “bean burger,” relax… it’s a beef burger topped with refried beans, cheddar cheese and fritos… something we enjoyed back home in S.A. at Sills Snack Snack on Austin Highway. Later on at college I found a replica at College Station’s Deluxe Burger bar (now closed).

Golden times.

mom's crab supper pie recipe clipping





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