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Donegal Crab Pie


  • 1/2 pound cooked crabmeat
  • 1 1/2 pounds puff pastry
  • 1 egg white
  • 1 tablespoon finely chopped celery
  • 2 tablespoons finely chopped parsley
  • 1/4 pint dry cider
  • Salt and pepper
  • 6 eggs
  • 1/2 pint milk
  • 2 pinches nutmeg

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  1. Line a deep 12-inch pie tin with the pastry and chill for 1 hour. Also chill pastry for top of pie and brush with egg white.
  2. Flake crab meat and put into crust followed by celery, parsley, cider and seasoning.
  3. Beat eggs and milk together and add the nutmeg. Add to pie tin.
  4. Put pastry on top and bake at 400 degrees F for 25 minutes.
  5. Serve at once.