Name: Jumbo Lump Crab Pot Pie
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American-French Fusion
Ingredients: 1 lb jumbo lump crab meat (picked over for shells); 2 tbsp unsalted butter; 1 small shallot, finely diced; 1 stalk celery, finely chopped; 1 small carrot, finely chopped; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 1 cup seafood or vegetable broth (low sodium); ¾ cup whole milk or half-and-half; ¼ cup heavy cream; 1 tsp Dijon mustard; ½ tsp Old Bay seasoning (or seafood seasoning of choice); Zest of ½ lemon; 1 tbsp lemon juice; 2 tbsp chopped fresh parsley; Salt and black pepper, to taste; 1 sheet puff pastry (thawed if frozen); 1 egg (beaten with 1 tsp water, for egg wash); ½ cup frozen peas or sweet corn; 2 tbsp chopped chives; Dash of hot sauce for heat

Description

If you love creamy seafood dishes wrapped in flaky golden pastry, this Jumbo Lump Crab Pot Pie is about to become your new favorite comfort food. Sweet, tender crab meat is folded into a velvety sauce with fresh herbs, vegetables, and a touch of lemon—all tucked under a buttery puff pastry crust. It’s luxurious, impressive, and surprisingly easy to make at home.

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Ingredients

Scale

1 lb jumbo lump crab meat (picked over for shells)
2 tbsp unsalted butter
1 small shallot, finely diced
1 stalk celery, finely chopped
1 small carrot, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
1 cup seafood or vegetable broth (low sodium)
¾ cup whole milk or half-and-half
¼ cup heavy cream
1 tsp Dijon mustard
½ tsp Old Bay seasoning (or seafood seasoning of choice)
Zest of ½ lemon
1 tbsp lemon juice
2 tbsp chopped fresh parsley
Salt and black pepper, to taste

For the Crust:

1 sheet puff pastry (thawed if frozen)
1 egg (beaten with 1 tsp water, for egg wash)

Optional Add-Ins:

½ cup frozen peas or sweet corn
2 tbsp chopped chives
Dash of hot sauce for heat

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Instructions

Step 1: Sauté the Vegetables
In a skillet over medium heat, melt butter.
Add shallots, celery, and carrots. Sauté for 5–6 minutes until tender.
Stir in garlic and cook for 1 more minute until fragrant.

Step 2: Make the Cream Sauce
Sprinkle flour over the vegetables and cook for 1–2 minutes to eliminate the raw flour taste.
Slowly whisk in seafood broth, followed by milk and cream.
Stir until smooth and simmer for 5–7 minutes, until the sauce thickens slightly.
Add Dijon mustard, Old Bay seasoning, lemon zest, lemon juice, and parsley.
Season with salt and pepper to taste.

Step 3: Fold in the Crab
Remove the skillet from heat.
Gently fold in the jumbo lump crab meat, being careful not to break it apart too much.
If using peas or corn, stir them in now.
Let the mixture cool slightly while preparing the crust.

Step 4: Prepare the Puff Pastry
Preheat your oven to 400°F (200°C).
On a lightly floured surface, gently roll out the puff pastry to fit your ramekins or baking dish.
Cut into rounds or shape as needed, leaving a small overhang for sealing.

Step 5: Assemble the Pot Pies
Spoon the crab mixture evenly into ramekins or the baking dish.
Place the puff pastry over the top, pressing the edges gently to seal.
Cut a small slit or X in the center for steam to escape.
Brush the tops with egg wash for a glossy, golden finish.

Step 6: Bake Until Golden
Place the ramekins or baking dish on a baking sheet.
Bake for 20–25 minutes, or until the puff pastry is golden and crispy.
Let cool for 5 minutes before serving.

Notes

Use Real Lump Crab – The sweet, meaty texture makes this dish shine.
Don’t Overmix – Fold gently to keep crab pieces intact.
Chill the Filling – A slightly cooled filling helps prevent soggy pastry.
Vent the Pastry – A small slit ensures steam escapes and keeps pastry crisp.
Customize It – Add herbs, a splash of white grape juice, or more veggies to taste.

Prep Time: 25 minutes
Cook Time: 25 minutes
Cuisine: American-French Fusion