Prepare crab pie by combining Sauteed onions and mushrooms with salt, pepper and flour, and then adding in milk, clam juice and sherry. Bring the mixture to a boil and add the crab with peas, then cool it and cook it in a pot with a puff pastry lid.
Buttery Crab Pot Pies
This recipe was made by Paula Deen, and it is hosted at Food Network. It yields four crab pies.
Prep time: 15 min.
Cook time: 37 min.
Ready in: 52 min.
- 1 stick butter
- 1 small yellow onion, chopped
- 1 cup sliced mushrooms
- Cracked black pepper
- 2 tbsp. all-purpose flour, plus a little more for dusting
- 1 1/2 cups milk
- 1/4 cup clam juice
- 1/4 cup medium-dry sherry
- 1/2 lb. crabmeat, drained and cleaned
- 1 cup frozen peas
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten with water
- Heat the oven to 350 F. In a pot set over a medium heat, melt the butter and Saute the onions and mushrooms for up to 5 minutes, or until soft. Add the salt, pepper and flour, and cook for another minute, stirring continuously. Bring to a boil with the milk, clam juice and sherry, and stir to thicken for 2 minutes before adding the crabmeat and peas. Cool the mixture in the refrigerator.
- Place the sheets of puff pastry on a floured surface. Place the four pie pots intended for use upside-down on the sheets, and cut around them, allowing a little extra space on each. Wash these pastry lids with the mixture of egg and water.
- Spoon the chilled crab filling into the pie pots and apply more of the egg and water to the rims. Top each with a puff pastry lid and seal at the rims. Slice them to allow steam to escape, and then place into the oven and bake for between 20 and 25 minutes, or until the pastry has puffed up and turned golden in color. Serve hot.