Donegal Crab Pie

Preparation info

  • Serves

    Three or Four

    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This recipe is adapted from one in 250 Irish Recipes (Mount Salus Press).


  • cooked crab meat, 250 g (½ lb)
  • puff pastry, 700 g


Line a pie-tin, 12 inches across and 1 inch deep, with the pastry and chill it in the refrigerator for an hour. A piece of pastry for the top of the pie should also be chilled and then brushed with white of egg.

Flake the crab meat and put it in the pie, followed by the celery, parsley, cider and seasoning. Beat the eggs and milk together and add them and the nutmeg. Put the crust on to