Florida-Style Shrimp and Crab Pie is a rich, savory seafood pie made with tender shrimp, sweet lump crab meat, creamy cheese filling, and a flaky golden crust. It has the comforting feel of a classic homemade pie with bright coastal flavor from lemon zest, parsley, Old Bay seasoning, and sweet seafood.

This recipe is perfect for a cozy family dinner, a holiday seafood dish, or a special weekend meal when you want something impressive without making the process complicated. The filling bakes into a creamy, sliceable pie that feels elegant but still warm, comforting, and easy to serve.

Why You’ll Love This Recipe

This shrimp and crab pie is creamy, cheesy, and full of seafood flavor in every bite. The combination of mozzarella and sharp cheddar gives the filling a melty texture with just enough richness, while the lemon zest and parsley keep everything fresh and balanced.

It is also a great make-ahead style dish because the pie rests beautifully after baking and slices neatly once the filling has time to set. The refrigerated pie crust keeps the recipe simple, so you can focus on the seafood filling without needing to make homemade pastry from scratch.

Ingredients

You will need one refrigerated 9-inch pie crust for the base of the pie. The filling is made with chopped medium shrimp, lump crab meat, butter, garlic, diced onion, and diced red bell pepper. These ingredients create a flavorful seafood mixture with a little sweetness, aroma, and color.

For the creamy filling, you will use heavy cream, eggs, shredded mozzarella cheese, shredded sharp cheddar cheese, Old Bay seasoning, paprika, salt, black pepper, chopped fresh parsley, and lemon zest. The eggs help the filling set, while the cream and cheese make it smooth, rich, and satisfying.

How to Make It

Start by preheating the oven to 375°F. Press the refrigerated pie crust into a 9-inch pie dish, then lightly prick the bottom with a fork. This helps the crust bake more evenly and prevents large air pockets from forming.

Melt the butter in a skillet over medium heat. Add the diced onion, red bell pepper, and minced garlic. Cook for about 3 minutes, stirring often, until the vegetables are softened and fragrant.

Add the chopped shrimp to the skillet and cook for about 2 minutes, just until the shrimp begins to turn pink. Remove the skillet from the heat, then gently fold in the lump crab meat. Be careful not to break up the crab too much so the pie keeps nice pieces of sweet crab throughout.

In a separate bowl, whisk together the heavy cream, eggs, Old Bay seasoning, paprika, salt, black pepper, chopped parsley, and lemon zest. Stir in the mozzarella and cheddar cheese until everything is evenly combined.

Spoon the seafood mixture into the prepared pie crust. Pour the creamy cheese mixture evenly over the seafood, making sure it fills the crust and settles around the shrimp and crab.

Bake for 35 to 40 minutes, or until the filling is set and the crust is golden brown. If the crust edges begin to brown too quickly, cover them loosely with foil near the end of baking.

Let the pie rest for 10 minutes before slicing. This resting time helps the creamy seafood filling firm up, making it easier to cut clean, beautiful slices.

Cooking Tips and Serving Ideas

Do not overcook the shrimp in the skillet because it will continue cooking in the oven. Cook it only until it just begins to turn pink before removing it from the heat.

Pick through the lump crab meat before adding it to the filling to make sure there are no small shell pieces. Try to fold the crab in gently so the lumps stay as whole as possible.

For serving, pair this pie with a crisp green salad, roasted asparagus, coleslaw, fresh fruit, or a simple tomato cucumber salad. It also goes well with lemon wedges, hot sauce, or a light drizzle of remoulade on the side.

How to Store and Prep Ahead

Store leftover shrimp and crab pie in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the oven at 325°F until warmed through, or microwave gently in short intervals. The oven is best for keeping the crust flaky.

To prep ahead, you can chop the vegetables, zest the lemon, shred the cheese, and pick through the crab meat earlier in the day. You can also cook the seafood mixture ahead and refrigerate it until ready to assemble. For the best texture, assemble and bake the pie shortly before serving.

Common Questions Answered

Can I use frozen shrimp?

Yes, frozen shrimp works well. Thaw it completely, pat it dry with paper towels, then peel, devein, and chop it before cooking.

Can I use canned crab meat?

Yes, you can use canned crab meat if fresh lump crab is not available. Drain it very well and pick through it for shells before adding it to the pie.

Can I make this pie without Old Bay seasoning?

Yes. You can replace Old Bay with a seafood seasoning blend, Cajun seasoning, or a simple mix of paprika, celery salt, garlic powder, and a small pinch of cayenne.

How do I know when the pie is done?

The pie is done when the center is set, the top looks lightly golden, and the crust is browned. A knife inserted near the center should come out mostly clean.

Why does the pie need to rest before slicing?

Resting allows the creamy filling to firm up. If you slice it immediately after baking, the filling may be too soft and loose.