Description
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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Ingredients
For the Filling:
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1 tbsp unsalted butter
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1 tbsp olive oil
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1 small shallot, finely chopped
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2 cloves garlic, minced
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1 stalk celery, finely chopped
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¼ cup all-purpose flour
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1 cup seafood stock or low-sodium chicken broth
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½ cup milk or half-and-half
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½ tsp Old Bay seasoning
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¼ tsp black pepper
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½ tsp Dijon mustard (optional)
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8 oz jumbo lump crab meat (picked over for shells)
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½ cup frozen peas
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1 tbsp fresh parsley, chopped
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1 tbsp fresh chives or green onions (optional)
For the Crust:
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1 sheet puff pastry or pie crust (thawed if frozen)
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1 egg (for egg wash)
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Pinch of sea salt for topping (optional)
Instructions
Step 1: Prepare the Filling
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Heat butter and olive oil in a saucepan over medium heat.
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Sauté shallots, garlic, and celery for 3–4 minutes until soft and fragrant.
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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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Cuisine: American Coastal