Yield: 6 servings.
1 small sweet onion, chopped
1 stalk celery, chopped
2 tablespoons all-purpose flour
1 pound fresh jumbo lump crabmeat
2 large eggs
1 cup whole milk
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
2 teaspoons Old Bay Seasoning
1 refrigerated pie dough crust, at room temperature
Preheat oven to 350°.
In a large bowl, add onion, celery, and flour. Stir until onion and celery are coated. Add crabmeat and gently toss, making sure not to break up crabmeat.
Place pie crust into a 9-inch pie pan and crimp the edges. Distribute crabmeat mix evenly into pie crust.
In a separate bowl, whisk together eggs, milk, mayonnaise, lemon juice, and Old Bay.
Slowly pour egg mixture evenly over crabmeat mixture. Place pie onto a baking sheet.
Bake for 50 minutes or until top is bubbly and crust is golden brown. Remove from oven and allow to set for 20 minutes before slicing.
From elegant fine dining to a vibrant brewery and casual Southern fare, Pinehurst Resort offers a variety of culinary experiences for every palate. Each restaurant brings its own unique flavor, blending tradition and innovation. Discover more at Pinehurst.com/dining
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