Description
A delightful Southern crab pie featuring a nutty almond crust and a creamy filling packed with sweet crab meat and sharp cheddar, without any added sugars.
Ingredients
Scale
- 1 cup almond flour
- 1 tbsp unsalted butter, melted
- 1 large egg white
- 1 tbsp Greek yogurt
- Pinch of fine sea salt
- 1 lb lump crab meat, drained
- 1/2 cup sharp cheddar cheese, freshly shredded
- 1/4 cup part-skim mozzarella, freshly shredded
- 3 green onions, thinly sliced
- 2 large eggs
- 1 large egg white
- 1/2 cup Greek yogurt
- 1 tbsp mayonnaise with no added sugar
- 2 tbsp unsweetened almond milk
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a deep 8-inch glass pie dish.
- Combine almond flour, melted butter, egg white, yogurt, and a pinch of salt in a mixing bowl.
- Press this mixture thinly across the base of the pie dish and up approximately 1.5 inches along the sides.
- Par-bake the crust for 10–12 minutes until lightly golden.
- Drain your crab thoroughly and pat it gently with paper towels.
- Whisk together the eggs, additional egg white, Greek yogurt, mayonnaise, almond milk, Old Bay seasoning, garlic powder, and black pepper.
- Fold in the crab, mozzarella, 1/4 cup of cheddar, and sliced green onions.
- Spoon the crab filling into your par-baked crust and level the top gently.
- Sprinkle the reserved 1/4 cup of cheddar over the top.
- Bake for 40–43 minutes until the top is golden brown.
- Allow the pie to rest for about 20 minutes before slicing.
- Garnish with fresh green onions just before serving.
Notes
Make-ahead by preparing the crust and filling separately, then bake on serving day. Can also be made in an air fryer.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 1g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg