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.

Print

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

Post navigation


Leave a Reply

Your email address will not be published. Required fields are marked *