{"id":670,"date":"2015-12-30T04:00:00","date_gmt":"2015-12-30T09:00:00","guid":{"rendered":"http:\/\/aspicyperspective.com\/a-matter-of-perspective\/"},"modified":"2019-05-30T15:45:42","modified_gmt":"2019-05-30T19:45:42","slug":"warm-crab-pie-recipe","status":"publish","type":"post","link":"https:\/\/www.aspicyperspective.com\/warm-crab-pie-recipe\/","title":{"rendered":"Warm Crab Pie Recipe"},"content":{"rendered":"

\"TryA dazzling Warm Crab Pie Recipe<\/strong> to wow your party guests this year!<\/p>\n

\"Dazzling
\n\"Pin<\/a>
\nSome things never change. I love crabmeat… Always have, always will.<\/p>\n

When I was a little girl, I thought The Red Lobster was the fanciest restaurant on the planet. I mean, only a truly elegant restaurant would offer grown-ups special bibs<\/em> so their clothes wouldn’t get dirty!<\/p>\n

Every chance I got, I would plead with my parents to go there. Birthdays were a given. I would gaze in wonder at the lobsters swimming in the tanks,\u00a0waiting to become someone’s dinner.<\/p>\n

I wasn’t interested in eating something that was so alive<\/em>\u00a0only moments before it arrived on my plate. I wanted my dinner dead long before I got it.<\/p>\n

\"Making<\/p>\n

Instead I ordered snow crab legs and an extra basket of garlic cheese biscuits<\/a>. Then would tremble with excitement at the thought of my heaping plate of claws and the extra special tools with which to eat them.<\/p>\n

\"How<\/p>\n

Well a lot has changed since then. One, I have discovered that the Red Lobster is not\u00a0the fanciest restaurant on the planet, and that plastic bibs and shell pliers do not equal high-class.<\/p>\n

I have also realized it is much better to eat food that is very\u00a0<\/em>recently dead. (Take a moment to judge\u00a0me if you so desire.)<\/p>\n

\"How<\/p>\n

Yet, I’m still gaga over crabmeat, and believe it to be one of the most sweet, tender, succulent proteins around.<\/p>\n

Crab “fancies up” just about everything it graces. Even lowly party dip with crackers is taken to new heights by the addition of crab. This\u00a0Warm Crab Pie Recipe\u00a0is\u00a0a wonderful small meal, first-course, or party dish with understated elegance.<\/p>\n

\"Best<\/p>\n

Buttery homemade pastry filled with glorious lump crabmeat, tarragon and spice… No shelling necessary!<\/p>\n

Consider serving this Warm Crab Pie Recipe for your New Year’s Eve party this year. The fresh hot herby crabmeat and homemade pastry shell are a show-stopper at any event.<\/p>\n

\"Must<\/p>\n

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\"Dazzling<\/div>\n\tPrint Recipe<\/a>\n\t\n\t