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Florida Style Shrimp & Crab Seafood Pie

Florida Style Shrimp & Crab Seafood Pie

This Florida style shrimp and crab seafood pie combines tender shrimp, sweet lump crab, Monterey Jack, cheddar, and a rich seasoned custard inside a flaky pie crust. Finished with panko breadcrumbs and baked until golden, it makes a satisfying seafood dinner with a creamy, tender filling.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 persons
Course: Main Course
Cuisine: American, Florida-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 deep dish pie crust, 9 inch, unbaked
  • 1/2 lb shrimp, peeled, deveined, and chopped
  • 1/2 lb lump crab meat, checked for shells
  • 2 tbsp butter
  • 1/2 cup onion, diced
  • 1/2 cup red bell pepper, diced
  • 2 cloves garlic, minced
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup mayonnaise
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 1 tsp Old Bay seasoning
  • 1/2 tsp paprika
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper, to taste
  • 1/4 cup panko breadcrumbs

Equipment

  • 9 inch pie dish For baking the seafood pie
  • large skillet For cooking the vegetables and shrimp
  • large mixing bowl For making the creamy filling
  • whisk For combining the eggs, cream, mayonnaise, and seasonings
  • Silicone spatula or wooden spoon For folding in the seafood and cheese

Method
 

  1. Preheat the oven to 375°F. Fit the unbaked pie crust into a 9 inch pie dish and shape the edges neatly.
  2. Melt the butter in a skillet over medium heat. Add the onion and red bell pepper and cook until softened. Stir in the garlic and shrimp, then cook just until the shrimp begins to turn pink.
  3. Whisk together the eggs, heavy cream, mayonnaise, Old Bay seasoning, paprika, lemon juice, parsley, salt, and black pepper until smooth.
  4. Gently fold the lump crab, shrimp mixture, Monterey Jack, and cheddar into the creamy filling. Pour everything into the prepared pie crust and sprinkle the panko breadcrumbs evenly over the top.
  5. Bake for 35 to 40 minutes, until the center is set and the top of the shrimp and crab pie is golden.
  6. Let the seafood pie rest for 10 minutes before slicing. This helps the creamy shrimp and crab filling hold together while staying tender inside.

Notes

Cook the shrimp only until it begins to turn pink so it stays tender during baking.
Let the cooked shrimp and vegetable mixture cool slightly before combining with the egg mixture.
Fold the lump crab in gently so larger pieces stay intact.
Whisk the creamy filling until smooth before adding the seafood and cheese.
Spread the panko evenly over the top for a light golden crust.
Bake until the center is set and the top is golden.
Let the seafood pie rest for 10 minutes before slicing so the filling holds together.