These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Crab and Leek Pie
From Statesboro Market2Go
<p>A savory dish made with local leeks, dairy, and wild-caught crab! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: georgestonecrab.com (Entered by Ariana Giddens)
Serves: Not listed
Ingredients
1
Baked pastry shell
1 1/2 cups
Shredded Swiss or Gruyere cheese (divided)
2 tablespoons
Butter
2
Leeks (white and the tender part of the green )
1/2 pound
Crab claw meat
4
Eggs
1 cup
Half and half cream
2 tablespoons
Lemon juice
1/2 teaspoon
Grated lemon peel
1/4 teaspoon
Salt
1/4 teaspoon
Mustard powder
1/8 teaspoon
Ground mace
Step by Step Instructions
- Sprinkle half of the cheese over the bottom of the pastry shell. Cut the leeks lengthwise, wash them, and chop the white and pale green parts.
- Preheat oven to 325. Melt the butter in a frying pan over medium-high heat, then saute the leeks until they wilt. Mix in the crab meat. Spoon the crab & leek mixture into the pastry shell over the cheese.
- Beat the eggs and half and half, lemon juice and peel, salt, mustard powder, and ground mace together, then pour it over the crab mixture in the pastry.
- Sprinkle the rest of the cheese over the top of the meat, then bake for 1 hour. Let cool for 15 minutes and serve warm.