Tarte Au Crabe (Crab Pie)

This unique creation is from Gourmet Cooking by Earl Peyroux:

Pie Crust:
2 cups Lay's* potato chips, crushed
1/4 cup butter, melted
1 t. smoked* paprika
2 t. green onion, minced

Filling:
1 lb. lump crab meat, picked through for shells*
1/4 cup pimiento, chopped
1/4 cup black olives, chopped
1/4 cup butter, melted
1 cup green onions, chopped
3 T. flour
1/2 t. Kosher* salt
1/2 cup milk
1 cup sour cream or plain Greek yogurt*
1/2 cup Lay's* potato chips, crushed

For the crust: Combine all four ingredients in a med. bowl. Press into bottom and sides of a 10" pie pan. Bake at 375 for 10 mins.

For filling: Melt butter in a large skillet. Add onions and sauté 5 mins. Add pimiento and olives, and mix well. Gently stir in crab meat. Blend in flour and salt. Add milk gradually and cook until mixture is thick and smooth. Stir in sour cream. Pour mixture into pie shell. Top with potato chips and bake at 350 for 20 mins. Let sit at least 5 mins. before cutting.

Carpe Diem!!

Love,

MM