Crab Pot Pie

Name: Crab Pot Pie
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters chopped carrots; 237 milliliters chopped celery; 454 grams clam juice; 1 large egg, beaten; 59 milliliters all-purpose flour; 0 teaspoons ground red pepper; 710 milliliters chopped leeks; 2 teaspoons lemon zest; 454 grams lump crabmeat, drained and picked; 237 milliliters frozen peas; 400 grams package refrigerated pie crusts; 473 milliliters peeled, diced russet potatoes; 1 teaspoons salt; 2 teaspoons seafood seasoning; 2 Tbsps unsalted butter, divided

Crab Pot Pie is a pescatarian main course. One portion of this dish contains around 23g of protein, 23g of fat, and a total of 567 calories. This recipe serves 6. This recipe covers 32% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. If you have butter, egg, clam juice, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Melt 2 tablespoons butter in a large Dutch oven over medium heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add next 3 ingredients; cook 5 minutes. Stir in flour; cook 1 minute.

Ingredients you will need

All Purpose Flour

Add potatoes and next 5 ingredients; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes or until potatoes are tender.

Ingredients you will need

Potato

Remove from heat.

Melt remaining 12 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 into vegetable mixture.

Ingredients you will need

Vegetable

Crabmeat

Butter

Peas

Equipment you will use

Frying Pan

Unroll pie crusts on work surface; invert 6 (10-ounce) ramekins or custard cups onto pie crusts.

Ingredients you will need

Pie Crust

Custard

Equipment you will use

Ramekin

Cut around edges of ramekins with the tip of a sharp knife to make circles. Spoon crab mixture evenly into ramekins.

Ingredients you will need

Crab

Equipment you will use

Ramekin

Knife

Whisk together egg and 1 tablespoon water.

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Water

Egg

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Whisk

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 to 4 slits in each crust to vent.

Ingredients you will need

Pie Crust

Crust

Crab

Egg

Equipment you will use

Ramekin

Place on a foil- or parchment-lined baking sheet.

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Baking Sheet

Aluminum Foil

Bake at 375 for 25 to 30 minutes or until golden brown.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

237milliliters

chopped carrots 237milliliters

chopped celery 454grams

clam juice 1large

egg, beaten 59milliliters

all-purpose flour 0teaspoons

ground red pepper 710milliliters

chopped leeks 2teaspoons

lemon zest 454grams

lump crabmeat, drained and picked 237milliliters

frozen peas 400grams

package refrigerated pie crusts 473milliliters

peeled, diced russet potatoes 1teaspoons

salt 2teaspoons

seafood seasoning 2Tbsps

unsalted butter, divided

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 12 dollars.