Old-Fashioned Florida-Style Shrimp and Crab Pie
A classic Florida-style seafood pie filled with tender shrimp, sweet crab meat, creamy sauce, and a golden flaky crust.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American, Florida Coastal
Ingredients
1 lb medium shrimp, peeled, deveined, and chopped
8 oz lump crab meat
4 tbsp unsalted butter
1 small yellow onion, diced
1 small green bell pepper, diced
2 celery stalks, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1/2 cup seafood stock or chicken broth
1 tsp Old Bay seasoning
1/2 tsp paprika
1/4 tsp black pepper
1/2 tsp salt
1 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
2 refrigerated pie crusts
1 large egg
1 tbsp water
Instructions
1. Preheat oven to 375°F (190°C).
2. Grease a 9-inch deep-dish pie plate.
3. Melt butter in a skillet.
4. Cook onion, bell pepper, and celery for 5–7 minutes.
5. Add garlic and cook for 30 seconds.
6. Stir in flour and cook for 1 minute.
7. Gradually whisk in milk, cream, and stock.
8. Cook until the sauce thickens.
9. Add seasonings and lemon juice.
10. Add shrimp and cook for 2–3 minutes.
11. Remove from heat and fold in crab and parsley.
12. Place one crust in the pie plate.
13. Add seafood filling.
14. Cover with the second crust and seal the edges.
15. Cut slits in the top crust.
16. Brush with beaten egg and water.
17. Bake for 35–45 minutes until golden and bubbling.
18. Rest for 10–15 minutes before serving.
Notes
Drain seafood thoroughly to prevent a watery filling.
Avoid overcooking the shrimp before baking.
Use lump crab meat for the best texture.
Cover crust edges with foil if browning too quickly.
Refrigerate leftovers for up to 3 days.
Reheat to an internal temperature of 165°F.