Charleston Crab Pot Pie Recipes

CHARLESTON CRAB POT PIE

Steps:

• In a large skillet melt the 3 tablespoons butter over medium heat. Cook and stir leeks in hot butter for 2 to 3 minutes or until tender. Add the flour to the skillet; cook and stir about 1 minute. Stir in the milk; cook and stir until mixture begins to boil. Stir in the crabmeat, peas, dry sherry (if desired), Cajun seasoning, and, if desired, the ground red pepper. Spoon the crab mixture into a 2-quart square baking dish.
• In a small bowl stir together the 2 tablespoons melted butter and, if desired, the Dijon-style mustard. Brush one sheet of phyllo dough with butter mixture; fold in half crosswise. Repeat with other sheet. Stack the two sheets. Using a sharp knife, trim phyllo to about a 9-inch square. Place phyllo stack over crab mixture; tuck edges under. Brush any remaining butter mixture over top. Bake in a 375 degree F oven for 25 to 30 minutes or until heated through. Serve immediately.

CHARLESTON CRAB CRACK

Steps:

• For the crabs: Place a large pot of water over medium-high heat outside or indoors. (I like to use a Low Country boil/turkey frying pot.) Add the beer, seafood seasoning and onion and bring to a boil. Boil 10 minutes to season and allow the flavors to develop.
• For the cocktail sauce: While the water boils, stir together the ketchup, horseradish, Worcestershire sauce, lemon juice and garlic in a medium bowl. Season with salt if desired.
• Add the crabs to the boiling water. Cook until the crabs are reddish-orange and cooked through, 15 to 20 minutes. Drain the crabs and spread on a table covered with newspaper or butcher paper. Sprinkle with additional seafood seasoning. Serve with melted butter and the cocktail sauce.

CORN AND CRAB CHOWDER POT PIES

Steps:

• Heat some extra-virgin olive oil, a turn of the pot, in a Dutch oven over medium to medium-high heat. Add the chopped speck and render a couple of minutes. Add the potatoes, celery, onion, garlic, chile, thyme, crab seasoning, salt, and pepper to the pot, cover, and cook 10 minutes, stirring occasionally. Add the chicken stock and milk and bring to a boil.
• In a small skillet over medium heat, melt the butter. Whisk in the flour and cook the roux 1 minute, then stir in the mustard and transfer the roux to the chowder mixture. When the roux has incorporated, stir in corn and bring the chowder to a bubble, reduce to slightly thicken. Turn the heat off, cool completely, and store for make-ahead meal.
• To serve, heat the oven to 425 degrees F. Unfold the pastry dough and choose the bowls or individual shallow casseroles or deep ramekins that you wish to serve in. Use one as a template and cut 4 shapes from the sheet of dough, using a sharp paring knife to maneuver around the dish shape. Arrange the pastry dough on a non-stick baking sheet or on a parchment-lined baking sheet. Beat the egg with a splash of water and brush the dough with the egg wash. Bake 10 to 12 minutes, or until golden.
• Reheat the chowder, covered, over moderate heat until the soup bubbles, then uncover and simmer.
• Meanwhile, run your hands through the crabmeat to check for shells, discard the the shells. Sprinkle the crab with hot sauce and stir into the chowder to heat through.
• Serve the chowder in individual dishes topped with pastry.

CHARLESTON CRAB AND GRITS RECIPE - (4.4/5)

Steps:

• 1.Bring a large pot of lightly salted water to a boil and place a steamer insert into the pot. Break crab legs apart at joints. Place king crab legs into the steamer, cover pot, reduce heat to medium, and steam crab legs until fragrant, 6 to 8 minutes. Remove crab leg segments. When cool enough to handle, crack the crab leg shells, pick off shells, and remove meat. 2.Bring chicken broth to a boil in a saucepan; slowly stir in grits. Reduce heat to low, cover pan, and simmer grits until tender, about 20 minutes. Stir grits occasionally. 3.When grits are thickened and tender, stir Cheddar cheese and diced tomatoes with green chiles into grits until the cheese is smoothly melted. 4.Melt butter with olive oil in a large skillet over medium heat. When mixture begins to bubble, stir in green bell pepper and sweet onion; cook until softened, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 2 minutes. 5.Cook and stir crab meat into bell pepper and onion until crab meat is heated through. Gently mix the cheese grits into the crab mixture; simmer 3 to 5 minutes to blend flavors, and serve.

IMPOSSIBLY EASY MINI CRAB CAKE PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In small bowl, mix crabmeat and 1/2 teaspoon seafood seasoning; set aside. In 10-inch skillet, heat oil over medium-high heat until hot. Cook onion and bell peppers in oil 4 minutes, stirring frequently. Add crabmeat mixture, stirring until mixture is heated through. Cool 5 minutes; stir in cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup crab mixture. Spoon 1 tablespoon baking mixture onto crab mixture in each muffin cup.
• Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer.
• While crab cake pies are cooling, in medium bowl, mix aioli ingredients. Serve each mini pie topped with generous tablespoonful of aioli.

"FROM THE FIELD" LOBSTER AND CRAB POT PIE

Steps:

• In heavy saucepan, melt the butter over medium high heat.
• Add the mushrooms and cook until wilted and golden brown. Stir often.
• Add shallots and cook until softened (about 1 minute).
• Add Cognac and cook until it is almost completely evaporated.
• Sprinkle flour over mixture, stir to combine, and cook for 2 minutes.
• Add the shrimp stock and milk. Whisk until smooth. Cook until mixture is thickened.
• Add heavy cream, peas, salt, nutmeg, cayenne, and thyme. Cook for 15 minutes or until sauce is thickened enough to coat the back of a spoon.
• Preheat oven to 400 degrees.
• Set aside until cooled.
• While mixture is cooking, cut the lobster into bite sized pieces.
• Add lobster, crab, chives, and tarragon to mixture.
• Place in small (single serving) baking dish and set aside.
• On a lightly floured surface, roll pastry to 1/8 inch thickness.
• Cut pastry, leaving enough room for 3/4 lip around baking dish.
• Pinch pastry around edges of baking dish, sealing it.
• Mix egg yolk and water.
• Brush egg mixture on top of the pastry.
• Cut one small slit in center of the pastry to allow steam to escape.
• Bake for 20-25 minutes or until pastry is golden brown and contents are bubbling.