Jumbo Lump Crab Pot Pie

Decadent, creamy, and brimming with sweet, delicate seafood, this Jumbo Lump Crab Pot Pie is a luxurious twist on a classic comfort food. Rich crab meat is folded into a savory cream sauce with tender vegetables and topped with golden, flaky puff pastry. It’s the perfect indulgent meal for special occasions, romantic dinners, or anytime you want to impress with something truly comforting and elegant.

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Why You’ll Love This Recipe
Elegant & Comforting – Sophisticated enough for guests, cozy enough for a quiet night in.
Seafood Twist – Sweet, tender crab meat in every creamy bite.
Golden Puff Pastry – Buttery and crisp, it’s the perfect topping.
One-Dish Wonder – Everything baked into one bubbling masterpiece.
Make-Ahead Friendly – Assemble and chill until ready to bake.

Ingredients You’ll Need

For the Filling:

• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• 1 small carrot, finely diced
• 1 rib celery, finely diced
• ¼ cup all-purpose flour
• 1 cup whole milk
• ½ cup heavy cream
• ½ cup seafood or vegetable broth
• 1 tsp Dijon mustard
• 1 tsp Old Bay seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 8 oz jumbo lump crab meat, picked over for shells
• ½ cup frozen peas

For the Crust:

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Optional Add-ins:

• Chopped asparagus tips
• Corn kernels
• A pinch of cayenne for a bit of heat

Tools You’ll Need
Saucepan or skillet
Whisk
Mixing spoon
4 small ramekins or 1 medium baking dish
Rolling pin (if needed)
Pastry brush

Step-by-Step Instructions

Step 1: Sauté the Vegetables
In a large skillet, heat olive oil and butter over medium heat.
Add shallot, garlic, carrot, and celery. Sauté for 3–5 minutes until soft and fragrant.

Step 2: Build the Sauce
Sprinkle the flour over the vegetables and stir well to coat.
Cook for 1–2 minutes to eliminate raw flour taste.
Gradually whisk in milk, cream, and broth.
Stir constantly until the mixture thickens—about 5–7 minutes.
Add mustard, Old Bay, salt, pepper, parsley, and lemon juice.

Step 3: Add the Crab & Peas
Turn off the heat and gently fold in the jumbo lump crab and peas.
Be careful not to break up the crab meat too much.
Let the filling cool slightly before assembling the pot pie.

Step 4: Preheat & Prep Puff Pastry
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out puff pastry if needed.
Cut into shapes to fit over ramekins or to cover a baking dish with slight overhang.

Step 5: Assemble the Pot Pie
Spoon the crab filling into ramekins or your baking dish.
Place the puff pastry over the top, pressing down lightly on the edges.
Cut a small slit in the center for steam to escape.
Brush the top with beaten egg for a golden crust.

Step 6: Bake to Golden Perfection
Bake for 20–25 minutes, or until the puff pastry is golden brown and crispy.
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.
Let the Filling Cool – Prevents soggy pastry and helps it bake evenly.
Bake Until Deeply Golden – For maximum crisp and visual appeal.
Use Shallow Dishes – For more surface area and a better pastry-to-filling ratio.
Make Ahead – Filling can be made 1 day ahead and refrigerated.

Serving Suggestions
As a Main Dish – Pair with a green salad or roasted asparagus.
For Brunch – Serve with a fruit salad and sparkling juice.
Mini Pot Pies – Make in muffin tins for elegant appetizers.
With a White Wine – Pairs beautifully with a crisp Chardonnay or mocktail spritz.
For a Seafood Feast – Serve alongside shrimp cocktail or oyster crackers.

How to Store & Reheat

Storing:
Refrigerate: Cover and store leftovers in the fridge for up to 3 days.
Do not freeze assembled pies, but you can freeze the cooled filling.

Reheating:
Oven: Reheat at 350°F for 10–15 minutes until heated through and the pastry is crisp again.
Microwave: Use only for the filling, as the pastry may soften.

Frequently Asked Questions

1. Can I use canned crab meat?
Yes, but opt for lump or claw meat, and drain it well.

2. Can I use pie crust instead of puff pastry?
Absolutely. Bake as directed, but keep an eye on crust browning.

3. Is this dish very seafood-y?
Not overpowering—it’s delicately flavored with rich, creamy balance.

4. Can I make it dairy-free?
Use plant-based butter, milk, and cream, and check puff pastry for dairy-free labeling.

5. What can I substitute for Old Bay?
Try a mix of paprika, celery salt, black pepper, and a dash of cayenne.

Final Thoughts
Jumbo Lump Crab Pot Pie is a show-stopping dish that combines indulgence and comfort in every bite. It’s elegant enough for special occasions, yet homey enough for a cozy dinner by the fire. The sweet crab, creamy sauce, and buttery pastry come together in a way that feels both luxurious and comforting.

Try this recipe and serve up pure seafood bliss in a golden crust!

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Cuisine: American Coastal

Nutritional Information (Per Serving):
Calories: 420 | Protein: 22g | Carbohydrates: 28g | Fat: 26g | Fiber: 2g | Sodium: 720mg

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