CRAB PIE (KETO FRIENDLY)

I hope everybody had a wonderful Fourth of July. I know we certainly did. We started it off with steamed crabs and actually ended it with crabs. How fortunate are we???

My sister and brother in law came from Michigan for the holiday. She and I have always enjoyed cooking together. This visit was no exception! We cooked and laughed, and of course had some cocktails.

She isn’t able to get crabs in Michigan without a high price. Stands to reason, when she is here, we try to make sure she gets her fill. My husband scored a bushel of those babies from a local seafood house. If you’re ever in the area you should check them out! Lindy’s Seafood …….. https://www.lindysseafood.com/about

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So the first night, crab knives in hand, shell shrapnel flying, we ate steamed crabs. It was the first of the season for all of us. They were extremely tasty and everybody got their fill.  However, a bushel of crabs for the five of us was more than we could handle.

We gave at least 4 dozen away to the neighbors and still had half of them left. So in the refrigerator they went. Knowing they couldn’t stay there for long and the daunting task that lay waiting. My hat goes off to anyone that picks crabs for a living.  The deserve every penny they get and more. The crabs that were left yielded about 2 1/2 pounds of meat. Three of us picked for about 1 1/2 hours. Seemed like an eternity. Now what to do with that meat???

My friend, a chef, has a crab pie recipe that is incredible. Unfortunately I didn’t have the exact recipe but had a good idea of what was in it. My sister in law and I have been exploring the world of “Ketogenics”. I have to say I am very intrigued. Having recently had a physical and finding out that some of my numbers weren’t as good as they should be, I started doing some diet research.

I am, to say the least, a carbohydrate junkie! Yep, bread, pasta, and sugar are my best friends. The increasing weight and lack of energy however, are my enemies. So I was told no white flour, decrease the sugar and get the fats under control. This crab pie recipe was born out of some of the research and also a desire to have crab pie. I must say, it was just as tasty as I remember and there were minimal carbs.

If you have access to crab meat you really should consider trying this one. I know it will  stay in my summer stash of recipes. I can not wait to try it on my friends. No doubt, they are going to love it too.

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CRAB PIE

  • Difficulty: Intermediate
  • Print

FOR THE PIE CRUST (make two)

INGREDIENTS:

  • 1/2 C melted butter
  • 1 C coconut flour (I used Bob’s Red Mill)
  • 1 C almond flour (Bob’s Red Mill)
  • 1 tsp sea salt or coarse sea salt
  • 1 egg, large

DIRECTIONS:

  1. Mix the dry ingredients with the melted butter
  2. Add the egg, and mix into a large ball
  3. Spread into a pie pan with your hands
  4. Pre-bake at 375 for 10 minutes. (use foil over the top to prevent from browning too dark. Mine was a little darker than desired but tasted great)
  5. Fill with crab mixture.

FOR THE CRAB FILLING: (makes enough for two pies)

INGREDIENTS:

  • 1LB lump crab meat
  • 4 eggs, beaten
  • 1 Tbsp coconut flour
  • 1 Tbsp almond flour
  • 1 C mayonnaise
  • 1 C unsweetened almond milk
  • 8 oz. shredded Swiss cheese
  • 8 oz. shredded sharp Cheddar cheese
  • 2 tsp Old Bay seasoning (additional to sprinkle on the top when done)
  • 1 Tbsp finely chopped onion
  • 1 Tbsp finely chopped green or red pepper or combination of both

DIRECTIONS:

  1. Pre-heat the oven to 350
  2. Combine the eggs, flour, mayonnaise and milk. Add the remainder of the ingredients, except the crab, and mix well
  3. Fold in the crab meat and divide and pour the mixture into the two pie crusts. Sprinkle additional Old Bay on top of both pies.
  4. Bake at 350 degrees for 50 minutes or until a knife comes out clean. Check after 40 minutes. Pies should be set when finished.

Think Crab Quiche!!!

This was good hot; also good cold the next day! Serve with a nice salad on the side!

Filling / servings 16 = TOTAL FAT 17.5 g, SATURATED FAT 6.7 g, CHOLESTEROL 89 mg  SODIUM 488 mgTOTAL CARBOHYDRATES 6.3 g, FIBER 0.5 g, PROTEIN 13.4 g

Pie Crust per crust / servings 8 = TOTAL FAT 19.3  SATURATED FAT 8.2  CHOLESTEROL 51 mg, SODIUM 327 mg TOTAL CABOHYDRATES 4.1 g FIBER 2.1 g PROTEIN  4.1 g

Til next time,

Ciao xoxo

Viki D

 

 

 

 

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Published by

Viki D

I'm a wife, mother, and a nurse. I love to cook, craft, and create. I am a Christmas fanatic and love entertaining and cooking for my friends and family. Follow me on Pinterest at Around the Butcher Block / VikiD

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