Buttery Crab Pot Pies

Name: Buttery Crab Pot Pies
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 5
Cuisine: Global
Ingredients: 8 Tbsps (1 stick) butter; 59 milliliters clam juice; 227 grams crabmeat, well drained and picked clean of shells; 59 milliliters dry sherry; 1 egg, beaten with 1 teaspoon water, to brush pastry; 2 Tbsps all-purpose flour, plus more for dusting; 355 milliliters milk; 237 milliliters sliced mushrooms; 237 milliliters frozen peas; 2 sheets frozen puff pastry, thawed; 5 servings Salt and cracked black pepper; 1 small yellow onion, chopped

Buttery Crab Pot Pies requires approximately 52 minutes from start to finish. This recipe makes 5 servings with 857 calories, 22g of protein, and 59g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. A mixture of medium-dry sherry, puff pastry, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. If you like this recipe, you might also like recipes such as Buttery Crab and Artichoke Dip, Buttery Crab Bites, and Buttery Crab Quiche.

Instructions

Preheat the oven to 350 degrees F with a rack in the middle position.

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Oven

In a medium pot over medium heat, melt the butter.

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Butter

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Pot

Add the onions and mushrooms and cook, stirring occasionally, until softened, 3 to 5 minutes.

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Mushrooms

Onion

Sprinkle with salt and pepper.

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Salt And Pepper

Sprinkle in the flour and cook, stirring constantly, for 1 minute.

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All Purpose Flour

Add the milk, clam juice, and sherry. Bring to a boil and cook, stirring, until thickened, about 2 minutes.

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Clam Juice

Sherry

Milk

Add the crabmeat and peas.

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Crabmeat

Peas

Remove from the heat and transfer to the refrigerator to cool.

Meanwhile, unfold the pastry sheets on a lightly floured surface.

Place 4 (8-ounce) ovenproof bowls or large ramekins rim down on the pastry and cut out 4 circles a bit larger than the bowls (you may need to roll the pastry out a bit to accommodate all the bowls).

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Roll

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Ramekin

Bowl

Brush the circles with the egg wash. Set the egg wash aside.

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Egg

When the crab filling has cooled, divide it among the 4 bowls.

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Crab

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Bowl

Brush the rims of the bowls with the egg wash, lay a pastry circle over each, and seal the edges.

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Egg

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Bowl

Cut steam vents in the pastry and brush with the egg mixture.

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Egg

Place the bowls on a baking sheet and bake on the middle rack until the pastry is puffed and golden, 20 to 25 minutes.

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Baking Sheet

Oven

Bowl

Serve hot.

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Ingredients

Servings:

8Tbsps

(1 stick) butter 59milliliters

clam juice 227grams

crabmeat, well drained and picked clean of shells 59milliliters

dry sherry 1

egg, beaten with 1 teaspoon water, to brush pastry 2Tbsps

all-purpose flour, plus more for dusting 355milliliters

milk 237milliliters

sliced mushrooms 237milliliters

frozen peas 2sheets

frozen puff pastry, thawed 5servings

Salt and cracked black pepper 1small

yellow onion, chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.