Crab Pot Pie 🦀🥧

I wanted to use lobster but I didn’t have any. I also didn’t have any celery. However, I did have crab meat and lots of potatoes. I decided to make a crab pot pie using puff pastry. This was something I’ve never made before and been wanting to try. It was a creamy crab pot pie with a perfect golden top and delicious crunch. I made enough to fit a pie dish and 2 clay soup bowls. I can’t wait to try with lobster next time.

Ingredients

8 snow crab legs (meat from legs & body)

2 puff pastries

1/2 cup frozen corn whole kernel

8 small red potatoes, diced

4 colorful carrots, diced

1 sweet onion, diced

8 garlic cloves, pressed

4 tbsp unsalted butter

1 egg (for egg wash)

2 cups half & half

2.5 cups low sodium chicken broth

1/2 lemon, juice & zest

1 tsp dried dill

1 tsp dried marjoram

1 tsp cayenne pepper

1 tsp onion powder

1 tsp sea salt & cracked pepper

4 tbsp flour

Instructions

•Begin melting butter in Dutch oven, add onions and garlic. Cook until translucent. Add carrots and potatoes to Dutch oven. Cook for 10 minutes until softened. Add half & half, chicken stock, lemon juice, zest, and add flour a little at a time. Then add crab meat, frozen corn, dried spices, and stir all together. Let cook for 5 minutes.

•On a clean surface, sprinkle flour and roll out the pastry puff dough. Place dough over pie dishes and/or ramekins and glaze egg wash on top of puff pastries. Bake in oven on 425 degrees for 25-30 minutes or until puff pastry is golden.

Enjoy 👩🏻‍🍳🦀🥔🌽🥕🌿

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