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andydp
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Joined: 23 Sep 2003
Posts: 8122
Location: Upstate NY near Albany
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 Posted: 06/05/06 - 14:38 Post subject: A for real recipe: Crab Cheese Pie
Well its that time of year. Time for some easy cooking. Get the crabmeat out !
CRAB CHEESE PIE
6-8 oz. crab meat
1-1/2 cups cheddar or monterey jack cheese
2 eggs, beaten
½ cup milk
2 tbsp. onion
1 can regfrigerator crescent rolls
Combine the first 5 ingredients. Line the sides and bottom of a 9 inch Pyrex pie plate with five triangle pieces of the crescent rolls to form crust. Pour crab meat mixture on top of the rolls and top with remaining triangles. Bake at 325 deg for 50-60 minutes or until brown.
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JACKED UP
PRESIDENT
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Joined: 06 Jun 2003
Posts: 21238
Location: www.johnnydu.com
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Posted: 06/05/06 - 14:51 Post subject:
That sounds yummy! 
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airehead
Oompa Loofah
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Joined: 12 Nov 2002
Posts: 18788
Location: Between here and eternity...
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Posted: 06/05/06 - 15:05 Post subject:
That does sound yummy! I have everything but the crescent rolls.
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kristin31
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Joined: 15 May 2002
Posts: 8045
Location: Caught in the crossfire of childhood and stardom
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Posted: 06/05/06 - 15:18 Post subject:
That sounds delicious, but it's not quite time for me to dive for crabs yet. Very soon...
But we won't be here long enough. I'll have to buy some crabmeat and deal with that.
Thanks for the recipe!
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Ms. Jenn
Fresh, Hot & Wild
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Joined: 14 Feb 2004
Posts: 7935
Location: Suite 550
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Posted: 06/05/06 - 22:51 Post subject:
I'll have to do this for the DH
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cherylpf
crazy cat lady
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Joined: 14 May 2002
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Posted: 06/05/06 - 22:57 Post subject:
Sounds awesome! How about instead of crescent rolls I make my own pie crust? ala quiche style? I think I'd like that better....
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shelflifers
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Joined: 10 Jun 2002
Posts: 18633
Location: Austin, TX
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Posted: 06/06/06 - 00:52 Post subject:
My mom made a crab dip that resembles that (just no crescent rolls...we used Triscuits).
good stuff!
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alyson98
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Joined: 26 May 2004
Posts: 1602
Location: Down East
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Posted: 06/06/06 - 06:14 Post subject:
I'm picturing a quiche....sounds good.
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Gogirlgo
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Joined: 25 Jul 2002
Posts: 4777
Location: No deal, stalker.
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Posted: 06/06/06 - 18:56 Post subject:
I'm making it right now, I'll let you know what Casa Go thought.
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Gogirlgo
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Joined: 25 Jul 2002
Posts: 4777
Location: No deal, stalker.
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Posted: 06/06/06 - 20:21 Post subject:
Well, I had a number of things going on around dinnertime and the recipe was upstairs and the kitchen was downstairs so I did it from memory. Only my memory sucks. But this turned out to rave reviews among the Junior Eaters and me.
However, an important note: Probably some of you more experienced cooks have worked in the medium of crescent roll before. I haven't. Thus, I didn't know that if you don't keep the tube of rolls refrigerated until you need it, the rolls will get quite gooey. But, on on as the hashers cry.
What I did instead was to push all the gooey crescent dough together into one big dough, then press it flat on the bottom of the pie plate, like a tarte. In addition, I completely forgot about adding any milk to the mix, so when I poured it over the tarte, it sat there and behaved itself nicely. Since there was no crescent roll lid, instead of cooking for 50-60 minutes, I cooked it for 25. It could maybe have stood even another five minutes but when I took it out, it looked really high and everything was cooked enough. Very good but super rich.
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