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Crab and Tomato Bake

2 or 3 large ripe tomatoes, cored
1 large (9-inch) deep-dish frozen pie shell
8 oz. shredded mild cheddar cheese, divided
1 medium sweet onion, very thinly sliced
8 oz. crabmeat, cleaned well
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1 small clove garlic, minced
1 tsp. dried basil

Bake the pie shell at 375-degrees until lightly browned.
Cut tomatoes in half, scoop out seeds and slice.
Lay slices on paper towels to drain.
Spread half of the cheddar cheese in the bottom of crust.
Add half of the tomato slices, then the onion slices, then crabmeat, then remaining tomatoes.
Mix the mayonnaise, remaining cheddar, Parmesan, garlic and basil; spread evenly over the top of tomato slices to the crimped edges of the pie crust.
Bake at 375 degrees for 30 to 40 minutes until cheese is melted and nicely browned.
Serves 4-6.

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