Old Bay Crab and Corn Pie with Scallions

Quick Recipe Version (TL;DR)

• Yield: 6–8 servings (1 standard 9-inch pie)
• Prep Time: 35 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 35 minutes (plus 20 minutes cooling)

Quick Ingredients

• Double pie crust (homemade or 2 refrigerated 9-inch crusts)
• 3 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 tbsp Old Bay seasoning
• 1 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 tbsp lemon juice + 1 tsp lemon zest
• 2 cups corn kernels (fresh or frozen)
• 12 oz lump crab meat, picked over
• 4 scallions, sliced (whites/light greens and dark greens separated)
• 1/4 cup chopped fresh parsley
• 1 large egg + 1 tbsp milk (egg wash)

Do This

• 1) Heat oven to 400°F. Roll out bottom crust into a 9-inch pie dish; chill 10 minutes.
• 2) Make a quick cream sauce: melt butter, whisk in flour 1 minute, then whisk in milk and cream until thick (about 4–6 minutes).
• 3) Season with Old Bay, mustard, Worcestershire, lemon, pepper; stir in scallion whites and corn; cool 10 minutes.
• 4) Fold in crab and parsley. Spoon filling into crust.
• 5) Add top crust, seal and vent; brush with egg wash.
• 6) Bake 20 minutes at 400°F, then 30–35 minutes at 350°F until deeply golden; cool 20 minutes before slicing.

---

Why You’ll Love This Recipe

• Sweet summer corn and tender crab in a creamy, Old Bay–style filling that tastes coastal and bright.
• Golden, flaky pastry turns it into a true special-occasion meal that’s still very doable at home.
• Great make-ahead option for entertaining: bake earlier, rewarm, and serve.
• Flexible with fresh or frozen corn and either homemade or store-bought crust.

Grocery List

• Produce: 4 scallions, 1 lemon, fresh parsley, (optional) extra scallion greens for garnish
• Dairy: unsalted butter, whole milk, heavy cream, 1 large egg
• Seafood: 12 oz lump crab meat
• Pantry: all-purpose flour, Old Bay seasoning, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, (optional) dry sherry, pie crusts (if store-bought)

Full Ingredients

Pastry (choose one)

• Option A (easy): 2 refrigerated 9-inch pie crusts (or 1 box containing 2 crust rounds), kept cold
• Option B (homemade double crust):
  • 2 1/2 cups (300 g) all-purpose flour
  • 1 tbsp (12 g) granulated sugar
  • 1 tsp kosher salt
  • 1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch cubes
  • 6–8 tbsp (90–120 ml) ice water
  • 1 tsp apple cider vinegar (optional, helps tenderness)

Crab & Corn Filling

• 3 tbsp unsalted butter
• 1/3 cup (40 g) all-purpose flour
• 1 1/2 cups (360 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1 tbsp Old Bay seasoning
• 1 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 cups corn kernels (from about 2 ears of corn, or thawed frozen corn)
• 4 scallions, thinly sliced (keep whites/light greens separate from dark greens)
• 12 oz (340 g) lump crab meat, drained and carefully picked over for shell
• 1/4 cup chopped fresh parsley
• Optional (nice but not required): 2 tbsp (30 ml) dry sherry, added with the milk

Egg Wash

• 1 large egg
• 1 tbsp whole milk (or water)
• Optional: pinch of Old Bay for the top

To Finish (optional)

• Reserved scallion dark greens
• Lemon wedges for serving

Step-by-Step Instructions

Step 1: Prep the crust and preheat the oven

Arrange a rack in the lower third of the oven and preheat to 400°F.

If using refrigerated crusts, keep them cold until you’re ready to roll and assemble. Roll out the bottom crust and fit it into a 9-inch pie dish, leaving a 1/2-inch overhang. Place the lined pie dish in the refrigerator for 10 minutes while you make the filling (this helps prevent a soggy bottom).

If making homemade crust, prepare the dough, divide into two discs, and chill for 30 minutes. Then roll out as directed above.

Step 2: (Optional) Make homemade double pie dough

In a large bowl, whisk together 2 1/2 cups flour, 1 tbsp sugar, and 1 tsp kosher salt. Add the cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-size butter pieces still visible.

Drizzle in 6 tbsp ice water (and 1 tsp vinegar if using) and gently mix just until the dough holds together when you squeeze it. Add up to 2 tbsp more ice water if needed. Divide into two discs, wrap, and chill 30 minutes before rolling.

Step 3: Cook the Old Bay–style creamy filling base

In a medium saucepan over medium heat, melt 3 tbsp butter. Whisk in 1/3 cup flour and cook, whisking constantly, for 1 minute to cook off the raw flour taste (it should look like a smooth paste).

Slowly whisk in 1 1/2 cups milk and 1/2 cup heavy cream (and 2 tbsp dry sherry if using). Keep whisking until smooth. Bring to a gentle simmer and cook for 4–6 minutes, stirring often, until the sauce is thick enough to coat a spoon.

Turn off the heat and whisk in 1 tbsp Old Bay, 1 tsp Dijon, 2 tsp Worcestershire, 1 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Step 4: Add the corn and scallions, then cool slightly

Stir in the corn kernels and the scallion whites/light greens. Return the pot to low heat for 2 minutes, just to warm the corn through and let the flavors come together.

Remove from the heat and let the mixture cool for 10 minutes. This quick cooling helps keep the crab meat in nice chunks when you fold it in.

Step 5: Fold in crab and herbs gently

Add the crab meat and chopped parsley to the slightly cooled filling. Fold gently with a spatula so you don’t shred the crab. Taste and adjust seasoning if needed (Old Bay and crab can vary in saltiness; add small pinches of salt only if it tastes flat).

Step 6: Assemble the pie and seal it well

Spoon the crab-and-corn filling into the chilled bottom crust and smooth the top.

Roll out the top crust and lay it over the filling. Trim excess dough to leave about a 1/2-inch overhang, then tuck the overhang under itself and crimp as you like (fork crimp is totally fine).

Cut 5–6 vents in the top crust so steam can escape.

Step 7: Egg wash, bake until golden, and cool before slicing

In a small bowl, whisk together 1 egg and 1 tbsp milk (add a pinch of Old Bay if you want). Brush the egg wash over the top crust.

Place the pie on a rimmed baking sheet (to catch any drips). Bake at 400°F for 20 minutes, then reduce the oven temperature to 350°F and bake for 30–35 minutes, or until the crust is deeply golden and the filling is bubbling through the vents.

Cool the pie on a rack for 20 minutes before slicing. Finish with the reserved scallion dark greens and serve with lemon wedges.

Pro Tips

• Keep the crust cold: If the dough starts feeling soft or sticky, refrigerate it for 10 minutes. Cold butter equals flaky layers.
• Prevent a soggy bottom: Chilling the bottom crust helps; so does baking on the lower rack. If your oven runs cool, extend the bake at 350°F by 5–10 minutes.
• Protect the crab: Fold it in at the end and mix gently so you get nice lumps, not crab “shreds.”
• Adjust Old Bay to taste: Different brands and freshness levels vary. If you love it bold, add up to 1 1/2 tbsp total; if sensitive to salt, start with 2 tsp and add more after tasting.
• Shield the edges if needed: If the crust edges brown too fast, loosely cover them with foil for the last 15–20 minutes.

Variations

• Little heat: Add 1/4 tsp cayenne or 1 finely chopped jalapeño (sauté it in the butter before the flour).
• Cheddar crab & corn pie: Stir in 3/4 cup (75 g) shredded sharp cheddar after the sauce thickens (off heat), then proceed.
• Hand pies: Cut rolled dough into 6-inch rounds, fill with 1/3 cup filling each, fold, seal, egg wash, and bake at 400°F for 18–22 minutes.

Storage & Make-Ahead

Refrigerate: Cool completely, then cover and refrigerate for up to 3 days.

Reheat: For the crispiest crust, reheat slices on a baking sheet in a 350°F oven for 15–20 minutes (microwaving works, but softens the crust).

Make-ahead filling: You can cook the filling (without crab) up to 1 day ahead. Cool, cover, and refrigerate. Fold in crab and parsley right before assembling so the crab stays sweet and delicate.

Freeze: Assemble the unbaked pie, wrap tightly in plastic wrap and foil, and freeze up to 1 month. Bake from frozen: 400°F for 25 minutes, then 350°F for 45–55 minutes, until golden and bubbling.

Nutrition (per serving)

Approximate, based on 8 servings: 520 calories; 33 g fat; 38 g carbohydrates; 18 g protein; 3 g fiber; 980 mg sodium.