Crawfish Pie
From notyourmomma 16 years ago
- 50 minutes to make
- Serves 6
When faced with a bunch of leftover crawfish after a seafood boil, I peeled all of those little buggers and used the sweet flavored meat in a quiche type pie. I think it is much easier to buy the crawfish already poached and peeled. Read more But this was a good use of the critters I had left. See less
Ingredients
- 1 - 9 inch baked pastry shell (i use purchased pie dough and bake it blind) shopping list
- 1/2 lb. of crawfish tail meat, cooked *defrosted if you bought frozen* shopping list
- 3 tbsp. of butter shopping list
- 1/3 cup of onion, minced shopping list
- 1/3 cup of green pepper, minced shopping list
- 1/3 cup of celery, minced shopping list
- 3/4 teaspoon of salt shopping list
- 1/2 teaspoon of Bay seasoning shopping list
- 1/2 teaspoon of worchestershire sauce shopping list
- 3 eggs slightly beaten shopping list
- 1 cup of sour cream shopping list
- 1 cup of shredded monterey jack cheese (or muenster) shopping list
How to make it
- Prepare the pie crust according to package directions. Cool
- Reduce oven to 300 degrees while you mix the filling.
- Melt butter in skillet and add onion, pepper, celery and wilt until vegetables are tender. Remove from heat and stir in the crawfish tail meat and salt, Bay seasoning and worchesterhire.
- Combine eggs and sour cream, fold in veggie/crawfish mix.
- Stir in the grated cheese.
- Pour into pastry shell.
- Bake 45-50 minutes until the custard like center is set and a knife inserted in the middle comes out clean.
- Serve hot.
- You can gild the lily by topping each slice of pie with a dab of sour cream and some chopped green onion tops.
The Rating
Reviewed by 2 people-
Savory flavor. It's a quick quiche to put together with a store bought crust and frozen processed crawfish tail.
See Crawfish Pie for more detail. And, yes,...more
pointsevenout
in Athens loved it
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