Fresh vine-ripened tomatoes are a must to get the most out of this delicious creation.
1 Pillsbury Refrigerated Pie Crust
2 Fully-ripe tomatoes (medium size)
2 Tbsp real butter
1-½ Cup lump crab meat
¼ tsp garlic powder
1/3 Cup diced onion
1/3 Cup freshly chopped basil
1 Tbsp chopped jalapeno pepper (optional)
2 Cups grated Le Gruyere or your favorite cheese
3/4 Cup Hellmann’s Real Mayonnaise
1/2 Cup grated parmesan cheese
-Place pie crust in 9” pie dish and bake according to package instructions. Cover edge with foil ring to prevent overcooking. Remove from oven and allow to cool.
-Peel and slice tomatoes. Place on paper towels to absorb excess juice. Sprinkle lightly with garlic powder.
-Melt butter in non-stick skillet and sauté crab several minutes over medium heat.
-Mix cheeses and mayonnaise.
-Arrange tomato slices in bottom of cooled pie crust and cover with sautéed crab meat.
-Sprinkle with diced onion, basil, and optional chopped jalapeño.
-Carefully spread cheese-mayo mixture on top of the chopped veggies by dropping from large serving spoon and pressing lightly with back of spoon.
-Bake in 350° oven for 20- to 30-minutes, until cheese bubbles and begins to brown.
-Remove from oven and sprinkle with chopped basil and parmesan cheese.
Thank you, Sharilyn Carroll, for sharing this wonderful recipe!