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.
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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