Photo by lowcountrycook
lowcountrycook's Notes:
Expand1 your favorite recipe double pie crust Ask a question about this ingredient
2 large or 6-8 small assorted heirloom tomatoes, peeled Ask a question about this ingredient
1 pound good quality crabmeat, picked over, rinsed, drained and blotted Ask a question about this ingredient
3 cups grated extra sharp cheddar, room temperature Ask a question about this ingredient
1 cup plus 2-3 tablespoons mayonnaise Ask a question about this ingredient
1 scant cup well-chopped onion Ask a question about this ingredient
5 tablespoons chopped fresh basil Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
3/4 teaspoons freshly ground black pepper Ask a question about this ingredient
Slice tomatoes 1/2-3/4" thick and place on paper towels to drain well.
Ask a question about this stepDivide the pie crust dough between two tart pans and bake per your recipe instructions until set, about 15-20 minutes.
Ask a question about this stepMix cheddar, 1 cp. mayonnaise, onion, basil, salt and pepper and set aside.
Ask a question about this stepWhen the shells come out of the oven, set them aside to cool for about 10 minutes, then cover the bottoms with a thin coating of mayonnaise.
Ask a question about this stepSpread the crabmeat evenly between the two shells.
Ask a question about this stepArrange the tomato slices over the crabmeat, covering as completely as possible.
Ask a question about this stepSpread the cheddar mixture over the tomatoes.
Ask a question about this stepBake at 350 degrees 25-30 minutes. Cool at least 20 minutes before serving.
Ask a question about this step
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
