Description
Craving something rich, elegant, and deeply comforting? This Jumbo Lump Crab Pot Pie is a decadent twist on a classic. Sweet, tender jumbo lump crab meat is folded into a creamy, seasoned sauce with vegetables and herbs, then tucked beneath a golden, flaky pastry crust. It’s seafood comfort food at its finest—perfect for a special dinner or when you just want to treat yourself.
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Ingredients
For the Filling:
2 tbsp unsalted butter
1 small onion, finely chopped
1 stalk celery, finely diced
1 small carrot, finely diced
2 cloves garlic, minced
1 tsp Old Bay seasoning
½ tsp dried thyme
¼ tsp smoked paprika
Salt and black pepper, to taste
2 tbsp all-purpose flour
1 ½ cups whole milk (or half and half for extra richness)
½ cup seafood or chicken broth
1 tbsp lemon juice
1 tsp Dijon mustard
1 cup frozen peas
¾ cup corn kernels (fresh or frozen)
8 oz jumbo lump crab meat, picked over for shells
2 tbsp chopped parsley or chives
For the Crust:
1 sheet puff pastry, thawed
1 egg (for egg wash)
1 tbsp water
Instructions
Step 1: Sauté the Veggies
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In a large skillet, melt butter over medium heat.
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Add onion, celery, and carrot. Cook for 4–5 minutes until soft and fragrant.
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Stir in garlic, Old Bay seasoning, thyme, paprika, salt, and pepper. Cook for 1 minute more.
Step 2: Make the Creamy Sauce
4. Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to eliminate the raw flour taste.
5. Slowly whisk in milk and broth, stirring until smooth and lump-free.
6. Simmer for 3–5 minutes, until the mixture thickens.
7. Stir in lemon juice and Dijon mustard for brightness and depth.
Step 3: Add Veggies and Crab
8. Fold in peas, corn, and herbs.
9. Gently fold in the crab meat, trying not to break up the lumps.
10. Remove from heat and taste to adjust seasoning.
Step 4: Preheat & Prep the Crust
11. Preheat your oven to 400°F (200°C).
12. Roll out the puff pastry sheet on a lightly floured surface to fit your pie dish or ramekins.
13. If using individual ramekins, cut out rounds slightly larger than each dish.
Step 5: Assemble the Pot Pie
14. Pour the crab mixture into your dish(es).
15. Drape the puff pastry over the top, pressing the edges to seal.
16. Cut small slits in the top to allow steam to escape.
Step 6: Bake to Golden Perfection
17. Beat the egg with 1 tbsp water and brush the pastry lightly with the egg wash.
18. Bake for 20–25 minutes, or until the crust is golden brown and puffed.
19. Let rest for 5–10 minutes before serving.
Notes
Use High-Quality Crab – Jumbo lump crab meat gives the best texture and sweetness.
Don’t Overmix – Gently fold in the crab at the end to keep the lumps intact.
Cool the Filling – Let it cool slightly before topping with pastry to avoid a soggy crust.
Add a Kick – A dash of hot sauce or cayenne pepper adds subtle heat.
Double the Recipe – Make one for now and one to freeze for later!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Cuisine: American / Coastal Comfort