Rich, creamy, and brimming with sweet seafood flavor, this Jumbo Lump Crab Pot Pie is a luxurious twist on a classic comfort food favorite. Featuring tender vegetables, a velvety seafood sauce, and generous chunks of succulent crab meat, all wrapped in a golden, flaky crust—it’s an elegant, crowd-pleasing dish perfect for special occasions, holidays, or when you’re simply craving something extraordinary.
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Why You’ll Love This Recipe
Seafood Meets Comfort – Sweet crab in a creamy, savory filling.
Golden Flaky Crust – Buttery and crisp on top of every bite.
Elegant Yet Easy – Fancy enough for guests, simple enough for weeknights.
Make-Ahead Friendly – Prepare in advance and bake when ready.
Full of Flavor – Leeks, herbs, and white sauce elevate the classic pot pie.
Ingredients You’ll Need
For the Filling:
2 tbsp unsalted butter
1 small shallot or ½ cup finely chopped onion
1 stalk celery, finely chopped
1 small carrot, diced
1 garlic clove, minced
1 tbsp all-purpose flour
1½ cups whole milk or half-and-half
½ cup seafood stock or chicken broth
1 tsp Dijon mustard (optional, for depth)
½ tsp Old Bay seasoning
Salt and pepper, to taste
1 tbsp fresh parsley or chives, chopped
8 oz jumbo lump crab meat (carefully picked over for shells)
½ cup frozen peas (optional)
½ cup corn kernels (optional)
For the Crust:
1 sheet puff pastry (thawed if frozen) or your favorite pie dough
1 egg, beaten (for egg wash)
Tools You’ll Need
Saucepan or skillet
Whisk
Oven-safe ramekins or a medium baking dish
Rolling pin (if using pie dough)
Pastry brush
Baking sheet (to catch spills)
Step-by-Step Instructions
Step 1: Make the Filling
In a saucepan, melt butter over medium heat.
Add shallot, celery, and carrot. Sauté for 4–5 minutes until softened.
Stir in garlic and cook for 30 seconds.
Sprinkle in flour and stir to coat vegetables. Cook for 1 minute to form a roux.
Gradually whisk in milk and seafood stock.
Bring to a gentle simmer and cook 3–4 minutes, until thickened.
Stir in Dijon mustard (if using), Old Bay, salt, pepper, and herbs.
Remove from heat and gently fold in crab meat, peas, and corn.
Let cool slightly while preparing the crust.
Step 2: Preheat the Oven
Preheat to 400°F (200°C). Place ramekins or baking dish on a baking sheet.
Step 3: Fill and Top with Pastry
Divide the crab filling among 4 small ramekins or pour into one medium baking dish.
Cut puff pastry slightly larger than the top of your dish(es).
Lay over the filling and crimp the edges to seal.
Cut a few small slits in the top to allow steam to escape.
Brush with egg wash for a golden crust.
Step 4: Bake
Bake for 20–25 minutes, or until the crust is puffed and golden.
Let cool for 5–10 minutes before serving.
Tips for the Best Crab Pot Pie
Use Real Jumbo Lump Crab – For the sweetest, most luxurious flavor.
Don’t Over-Stir – Fold the crab in gently to keep the chunks intact.
Cool Filling Before Baking – Prevents soggy crust.
Customize Veggies – Add mushrooms, leeks, or spinach for variety.
Bake on a Sheet – Catches any bubbling over and makes cleanup easy.
Serving Suggestions
Elegant Dinner – Pair with a crisp green salad and white grape juice.
Holiday Dish – A showstopper for Christmas Eve or Easter brunch.
With Wine Pairing – Great with a chilled Sauvignon Blanc or non-alcoholic sparkling apple juice.
Mini Versions – Bake in muffin tins or ramekins for single servings.
Comfort Night In – Serve with roasted asparagus or garlic green beans.
How to Store & Reheat
Storing:
Cool completely and store in the fridge for up to 3 days, covered.
Freezing:
Freeze unbaked pot pies (without egg wash) for up to 2 months.
Bake from frozen at 375°F for 40–45 minutes, covering with foil if browning too fast.
Reheating:
Oven: Reheat at 350°F until warmed through (about 20 minutes).
Avoid microwaving to maintain the crust’s texture.
Frequently Asked Questions
- Can I use imitation crab?
It’s not recommended for this recipe—real lump crab gives the best texture and flavor. - What can I use instead of puff pastry?
Pie crust works great, or even biscuit dough for a more rustic take. - Can I make it ahead?
Yes—assemble fully, then refrigerate until ready to bake (up to 24 hours ahead). - Is this dish spicy?
It’s mild, but you can add cayenne or extra Old Bay for heat. - Can I use canned crab?
Yes, just be sure it’s high-quality lump crab and drain it well.
Final Thoughts
This Jumbo Lump Crab Pot Pie is comfort food at its most refined—rich, satisfying, and packed with sweet crab meat and savory cream sauce. Whether you serve it in individual ramekins or as one large pie, it’s a memorable meal that combines homestyle cooking with gourmet elegance.
Try it once, and it may become your new special occasion favorite!
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Cuisine: American / Coastal Comfort
Nutritional Information (Per Serving – 1 of 4):
Calories: 420 | Protein: 22g | Carbohydrates: 24g | Fat: 26g | Fiber: 2g | Sugar: 4g | Sodium: 580mg
Jumbo Lump Crab Pot Pie
- Total Time: 45 minutes
Description
Rich, creamy, and brimming with sweet seafood flavor, this Jumbo Lump Crab Pot Pie is a luxurious twist on a classic comfort food favorite. Featuring tender vegetables, a velvety seafood sauce, and generous chunks of succulent crab meat, all wrapped in a golden, flaky crust—it’s an elegant, crowd-pleasing dish perfect for special occasions, holidays, or when you’re simply craving something extraordinary.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest gourmet comfort food recipes you’ll love.
Ingredients
For the Filling:
2 tbsp unsalted butter
1 small shallot or ½ cup finely chopped onion
1 stalk celery, finely chopped
1 small carrot, diced
1 garlic clove, minced
1 tbsp all-purpose flour
1½ cups whole milk or half-and-half
½ cup seafood stock or chicken broth
1 tsp Dijon mustard (optional, for depth)
½ tsp Old Bay seasoning
Salt and pepper, to taste
1 tbsp fresh parsley or chives, chopped
8 oz jumbo lump crab meat (carefully picked over for shells)
½ cup frozen peas (optional)
½ cup corn kernels (optional)
For the Crust:
1 sheet puff pastry (thawed if frozen) or your favorite pie dough
1 egg, beaten (for egg wash)
Instructions
Step 1: Make the Filling
In a saucepan, melt butter over medium heat.
Add shallot, celery, and carrot. Sauté for 4–5 minutes until softened.
Stir in garlic and cook for 30 seconds.
Sprinkle in flour and stir to coat vegetables. Cook for 1 minute to form a roux.
Gradually whisk in milk and seafood stock.
Bring to a gentle simmer and cook 3–4 minutes, until thickened.
Stir in Dijon mustard (if using), Old Bay, salt, pepper, and herbs.
Remove from heat and gently fold in crab meat, peas, and corn.
Let cool slightly while preparing the crust.
Step 2: Preheat the Oven
Preheat to 400°F (200°C). Place ramekins or baking dish on a baking sheet.
Step 3: Fill and Top with Pastry
Divide the crab filling among 4 small ramekins or pour into one medium baking dish.
Cut puff pastry slightly larger than the top of your dish(es).
Lay over the filling and crimp the edges to seal.
Cut a few small slits in the top to allow steam to escape.
Brush with egg wash for a golden crust.
Step 4: Bake
Bake for 20–25 minutes, or until the crust is puffed and golden.
Let cool for 5–10 minutes before serving.
Notes
Use Real Jumbo Lump Crab – For the sweetest, most luxurious flavor.
Don’t Over-Stir – Fold the crab in gently to keep the chunks intact.
Cool Filling Before Baking – Prevents soggy crust.
Customize Veggies – Add mushrooms, leeks, or spinach for variety.
Bake on a Sheet – Catches any bubbling over and makes cleanup easy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Cuisine: American / Coastal Comfort
