I had a bit of leftovers from our crab boil the other day and wanted to use it all up. Note that I just used the water stock from the crab boil itself so you do NOT need to add any salt! This turned out very yummy, though I used a puff pastry crust and forgot to vent it so it turned kind of soggy underneath instead of crisp. I think next time I’ll go back to a pie dough style of crust.
Crab Pot Pie
Ingredients
- Few strips of bacon cut small
- 1 onion chopped
- 4 tbsp butter
- 4 tbsp flour
- 1 tbsp minced garlic
- 2 c crab stock
- 1 c heavy cream
- 2 tsp dijon mustard
- 1 tsp old bay seasoning
- 1 tsp paprika
- 1 tsp hot sauce I used my homemade hotsauce
- 1 tsp pepper
- Crab I had 3/4 of a large crab left. maybe about 1 c
- 5-6 baby potatoes from the crab boil
- 2 small cobs of corn from the crab boil, kernals cut from the cobs
- 1 c peas
- 1 c shredded cheddar
Instructions
- Render down the bacon for a couple minutes until just crispy, remove from skillet and set aside
- Add chopped onion and garlic sauté until soft, remove from skillet and set aside with bacon
- Melt butter and add flour, making a roux
- Add stock stock 1 cup at a time and whisk until it begins to thicken
- Add cream and whisk until blended
- Add Dijon mustard and spices and whisk
- Add crab, potatoes, corn, peas and mix
- Simmer a few minutes
- Transfer to casserole dish or ramekins
- Sprinkle with cheddar cheese
- Cover with puff pastry or a pie crust, whichever is preferred, and bake until crust is browned
CRAB POT PIE