Jumbo Lump Crab Pot Pie

Decadent, buttery, and loaded with tender seafood, this Jumbo Lump Crab Pot Pie is a gourmet twist on a comfort food classic. With chunks of sweet crab folded into a creamy, herb-infused filling and topped with a golden, flaky crust, this dish is as luxurious as it is cozy. Whether you’re hosting a dinner party or looking to elevate your weeknight meal, this seafood pot pie is sure to impress.

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Why You’ll Love This Recipe
Rich & Comforting – Creamy filling with fresh herbs and tender crab.
Flaky Golden Crust – Buttery puff pastry or homemade pie dough.
Impressive Presentation – A dinner-party worthy seafood entrée.
Easy to Customize – Add veggies or seafood blends to suit your taste.
Make Ahead Friendly – Great for prepping in advance and baking later.

Ingredients You’ll Need

For the Filling:

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 stalk celery, finely chopped
• ¼ cup all-purpose flour
• 1 cup seafood stock or low-sodium chicken broth
• ½ cup milk or half-and-half
• ½ tsp Old Bay seasoning
• ¼ tsp black pepper
• ½ tsp Dijon mustard (optional)
• 8 oz jumbo lump crab meat (picked over for shells)
• ½ cup frozen peas
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives or green onions (optional)

For the Crust:

• 1 sheet puff pastry or pie crust (thawed if frozen)
• 1 egg (for egg wash)
• Pinch of sea salt for topping (optional)

Tools You’ll Need

• Medium saucepan
• Whisk and spatula
• Ramekins or 9-inch pie dish
• Rolling pin (if using homemade crust)
• Pastry brush
• Baking sheet

Step-by-Step Instructions

Step 1: Prepare the Filling

1. Heat butter and olive oil in a saucepan over medium heat.
2. Sauté shallots, garlic, and celery for 3–4 minutes until soft and fragrant.
3. Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes to form a roux.

Step 2: Build the Sauce
4. Slowly whisk in the seafood stock and milk until smooth.
5. Add Old Bay, pepper, and Dijon mustard.
6. Simmer for 3–5 minutes until thickened and creamy.

Step 3: Add the Crab & Veggies
7. Remove the pan from heat and gently fold in the crab meat, peas, parsley, and chives.
8. Taste and adjust seasoning if needed. Let cool slightly before assembling the pie.

Step 4: Assemble the Pot Pie
9. Preheat oven to 400°F (200°C).
10. Spoon the filling into individual ramekins or a baking dish.
11. Roll out puff pastry slightly and cut to fit over each ramekin or over the pie dish.
12. Place pastry over the top, pressing edges to seal. Cut small slits in the top to vent.
13. Brush with egg wash and sprinkle with flaky salt if desired.

Step 5: Bake Until Golden
14. Place pot pies on a baking sheet and bake for 20–25 minutes (or 30 minutes for a full-size pie), until golden brown and bubbling.
15. Let cool for 5–10 minutes before serving.

Tips for the Best Crab Pot Pie
Use Jumbo Lump Crab – For the sweetest, most tender flavor.
Don’t Over-Stir the Crab – Fold gently to keep the lumps whole.
Cool the Filling – Warm filling can make pastry soggy.
Vent the Crust – Small slits let steam escape and keep it crisp.
Make It Ahead – Assemble pies, refrigerate, and bake when ready to serve.

Serving Suggestions
Crisp Green Salad – Bright and refreshing alongside the rich pie.
Garlic Green Beans – A light, buttery veggie side.
Crusty Bread – To soak up any extra creamy filling.
Lemon Wedges – For a fresh, citrusy finish.
White Wine – A glass of chilled Sauvignon Blanc or Chardonnay pairs beautifully.

How to Store & Reheat

Storing:

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Wrap unbaked pot pies tightly and freeze for up to 2 months.

Reheating:

• Oven: Reheat at 350°F for 15–20 minutes until heated through and crust is crisp.
• Avoid microwave if possible—it softens the pastry.

Frequently Asked Questions

1. Can I use canned crab?
   Yes—lump or claw meat works well. Drain thoroughly and gently pat dry.
2. What vegetables can I add?
   Carrots, leeks, mushrooms, or corn all make great additions.
3. Can I use pie crust instead of puff pastry?
   Absolutely. Both work well—puff pastry is lighter and flakier, pie crust is buttery and classic.
4. Can I make this dairy-free?
   Yes—use dairy-free butter and milk alternatives, and check your puff pastry for dairy content.
5. Is this good for special occasions?
   Yes! It’s elegant enough for dinner parties, holidays, or romantic meals.

Final Thoughts

This Jumbo Lump Crab Pot Pie is the perfect blend of elegance and comfort—decadent enough for entertaining, but easy enough for a cozy night in. Creamy crab filling wrapped in golden pastry is a combination that’s hard to beat. Whether served as individual pies or a full-sized centerpiece, this dish is sure to impress.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see your flaky, golden creations.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Cuisine: American Coastal

Nutritional Information (Per Serving – based on 4 servings):
Calories: 420 | Protein: 24g | Carbohydrates: 24g | Fat: 26g | Fiber: 2g | Sugar: 3g | Sodium: 580mg

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