Wednesday, October 28, 2015

Retro Recipe Redo #9 Crab Rangoon Pie

The appetizer made into a "quichey" pie.

Crab Rangoon Pie

1 to 2 pounds ANY Fresh Crabmeat, drained (from the cold seafood section)
(Note: the amount depends on the pie plate size)
1/4 cup finely chopped Scallions

1 Pie Crust
1 sheet of Puff Pastry

Put the regular pie crust in a pie plate, trim excess.
Strew the crabmeat and scallions in the pie shell.

2 packages 1/3 less fat Cream Cheese
4 Eggs 
1 t Worcestershire
2 Garlic Cloves, chopped
1 t Salt
1/4 t Pepper

Put the cheese, eggs, Worcestershire, Garlic and salt and pepper in a blender and blend till smooth.

Pour over the crab and scallions, and gently stir to combine.

Roll out a round piece of the puff pastry and top the pie with and crimp.with a fork.
Cut a slit in the center of the pie to vent steam.

Bake at 400oF for 40-60 mins or until a knife inserted in the middle comes out clean.

You may have to tent the top with foil towards the end to prevent it from burning before the filling is cooked completely.


Crispy "Won Ton" Like top, and flaky bottom.
This is why you use 2 different types of pastry.


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