Crab Pot Pie Recipes

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.

CRAB PIE RECIPE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350ºF Bake your crust for 3 minutes. We used Pillsbury pie dough and it worked out great. We did spray the pie pans with Pam spray to keep the crust from sticking. Combine eggs, flour, mayonnaise and milk, mix well. Add cheese, 1 teaspoon Old Bay, onion and pepper and mix well. Fold in crab meat and try not to separate the lumps of crab meat too much. Pour into 2 separate pie crusts, sprinkle with additional Old Bay Seasoning. Bake at 350ºF for 50 minutes or until knife comes out clean. (Check at about 40 minutes to avoid burning, since ovens vary.)

SEAFOOD POTPIES

Steps:

• On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut out two 7-in. circles (discard scraps or save for another use). Press pastry circles onto the bottom and up the sides of two ungreased 10-oz. custard cups. , Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden brown. Reduce heat to 375°. , In a small bowl, combine the crab, shrimp, celery, mayonnaise, green pepper, pimientos, lemon juice, onion and seafood seasoning. Spoon into hot shells. Sprinkle with cheese. Bake for 20-25 minutes or until bubbly and cheese is melted.

IMPOSSIBLY EASY SEAFOOD PIE

Steps:

• Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, cheeses, onions and pimientos in pie plate.
• Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
• Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.

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.

LOBSTER AND CRAB POT PIE

Steps:

• Preheat the oven to 350 degrees F. Roll out the puff pastry on a floured surface, to about 1/2-inch thickness. Using a round pastry cutter or cookie cutter, about 3 inches in diameter, cut out 6 round disks.
• Brush each disk with the beaten egg, coating the pastry well. Arrange on a greased baking sheet and bake until the pastry rises and is golden brown, about 15 to 20 minutes. When baked, remove from oven and allow to cool.
• Add the grapeseed oil to a large heavy-bottomed saucepan over medium heat. Add the onions and saute until soft and translucent (not caramelized), then add the lobster. Saute until the lobster is cooked, about 5 to 8 minutes.
• At this point, add the carrots and celery and saute a few more minutes until the vegetables are tender.
• Stir in the flour and cook for about 5 minutes; this is the beginning of the roux. Slowly begin adding the chicken stock, stirring continuously, until the mixture thickens. *Add the milk, slowly and stir until incorporated to the desired thickness.
• Reduce the heat to a simmer and continue to cook for a further 10 to 12 minutes. Just before serving add the crabmeat and the peas and adjust the seasoning with salt and pepper, to taste. To serve, spoon into small bowls, sprinkle with chopped chives and top with a puff pastry disk.
• *Cook's Note: By adding the liquid slowly it will help you see the desired thickness of the sauce. You may not need all of the milk, as some flours absorb different amounts of liquid. Just be careful.

CRAB POT PIE

Steps:

• Melt butter in a large Dutch oven over medium heat. Add next 3 ingredients; cook 5 minutes. Stir in flour; cook 1 minute. Add potatoes and next 5 ingredients; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes or until potatoes are tender. Remove from heat. Melt remaining 1/2 cup butter in a small skillet over medium-low heat. Cook 3 to 4 minutes, stirring constantly, until butter is golden brown and fragrant. Stir browned butter, peas, and crabmeat in vegetable mixture. Unroll pie crusts on work surface; invert 6 (10-ounce) ramekins or custard cups onto pie crusts. Cut around edges of ramekins with the tip of a sharp knife to make circles. Spoon crab mixture evenly into ramekins. Whisk together egg and 1 tablespoon water. Brush pie crust circle edges with egg wash; place 1 circle, egg wash side down, over crab mixture in each ramekin, pressing down to seal edges. Brush tops with egg wash; cut 3 to 4 slits in each crust to vent. Place on a foil- or parchment-lined baking sheet. Bake at 375 degrees for 25 to 30 minutes or until golden brown.

CRAB CAKE POT PIE

Steps:

• Heat oven to 425ºF.
• Mix dressing and flour in small saucepan. Gradually stir in milk; cook on medium heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat.
• Combine all remaining ingredients except pie crusts in medium bowl. Add dressing mixture; mix lightly.
• Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with crabmeat mixture. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
• Bake 25 to 30 min. or until golden brown.

"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.