Jumbo Lump Crab Pot Pie

Looking for a luxurious, comforting seafood dish that’s perfect for a special dinner or a cozy night in? This Jumbo Lump Crab Pot Pie delivers elegance and indulgence in every bite. Succulent crab meat is folded into a rich, creamy filling with tender vegetables and fresh herbs, all topped with a golden, flaky puff pastry crust. It’s seafood comfort food at its absolute finest.

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Why You’ll Love This Recipe
Decadent & Delicious – Jumbo lump crab brings refined flavor and texture.
Creamy & Comforting – Like your favorite pot pie, only elevated.
Perfect for Entertaining – A show-stopping main course with minimal fuss.
One-Dish Meal – Protein, veggies, and pastry all in one.
Customizable – Add your favorite herbs, veggies, or spice level.

Ingredients You’ll Need

For the Filling:

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small shallot, finely chopped
• 1 small carrot, diced
• ½ cup celery, diced
• 2 cloves garlic, minced
• 1½ tbsp all-purpose flour
• 1 cup seafood stock or low-sodium chicken broth
• ½ cup whole milk or half-and-half
• 2 tbsp heavy cream (optional for extra richness)
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• ½ tsp Old Bay seasoning
• ¼ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 cup frozen peas (no need to thaw)
• 8 oz jumbo lump crab meat (picked over for shells)
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme

For the Crust:

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

Tools You’ll Need

• Medium saucepan or skillet
• Mixing spoon or spatula
• Ramekins or oven-safe baking dish (9-inch if making one large pie)
• Pastry brush
• Baking sheet

Step-by-Step Instructions

Step 1: Make the Filling

1. In a medium skillet, heat butter and olive oil over medium heat.
2. Add shallots, carrots, and celery. Cook for 5–6 minutes until softened.
3. Stir in garlic and cook for 1 minute more.
4. Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux.
5. Slowly pour in seafood stock while stirring to prevent lumps.
6. Add milk (and cream if using), and bring to a gentle simmer until thickened, about 5 minutes.
7. Stir in Dijon mustard, Worcestershire, Old Bay, salt, and pepper.
8. Fold in peas, parsley, thyme, and finally, the lump crab meat. Be gentle to keep the crab in large pieces.
9. Remove from heat and let cool slightly.

Step 2: Preheat Oven and Prepare Pastry
10. Preheat your oven to 400°F (200°C).
11. Roll out the puff pastry slightly on a lightly floured surface.
12. Cut to fit your ramekins or baking dish, leaving a slight overhang if desired.

Step 3: Assemble the Pot Pie
13. Spoon the crab filling evenly into ramekins or your baking dish.
14. Top with puff pastry, pressing edges gently to seal.
15. Cut a small slit or “X” in the center to allow steam to escape.
16. Brush pastry with beaten egg for a golden finish.

Step 4: Bake the Pot Pie
17. Place ramekins or dish on a baking sheet to catch any drips.
18. Bake for 20–25 minutes, or until the pastry is puffed and deeply golden.
19. Let rest for 5 minutes before serving—filling will be very hot!

Tips for the Best Crab Pot Pie
Use Fresh or Pasteurized Jumbo Lump Crab – The sweet, delicate flavor shines best with high-quality crab.
Don’t Over-Stir the Crab – Gently fold it in at the end to preserve those big chunks.
Chill Filling Slightly – Warm (not hot) filling keeps the puff pastry crisp.
Avoid Overbaking – Remove once golden to prevent pastry from becoming dry.
Serve Immediately – Best eaten hot with a flaky crust straight from the oven.

Serving Suggestions
Simple Green Salad – A lemony arugula or mixed greens salad cuts through the richness.
Roasted Asparagus – Light, elegant vegetables pair beautifully.
Sparkling Water with Citrus – Refreshing and bright with seafood.
Crusty Bread – For scooping up extra filling from your dish.

How to Store & Reheat

Storing:

• Refrigerate: Cover and store leftovers in the fridge for up to 3 days.
• Freeze: Not ideal once baked due to the puff pastry texture, but unbaked pies can be frozen for up to 1 month.

Reheating:

• Oven: Warm in a 350°F oven for 15–20 minutes until heated through and pastry is re-crisped.
• Avoid microwave: It softens the crust and makes it soggy.

Frequently Asked Questions

1. Can I use imitation crab?
   You can, but the flavor and texture won’t be as luxurious as real jumbo lump crab.
2. Can I make this dairy-free?
   Use plant-based milk and butter alternatives, though the richness may vary slightly.
3. Can I use pie crust instead of puff pastry?
   Yes! Just be sure to seal and vent well. The texture will be more traditional than flaky.
4. Is there a way to make it spicy?
   Add a pinch of cayenne pepper or a dash of hot sauce to the filling.
5. Can I prepare the filling in advance?
   Absolutely. Make it a day ahead and refrigerate. Assemble with pastry just before baking.

Final Thoughts

Jumbo Lump Crab Pot Pie is comfort food with a coastal twist. Creamy, herby, and packed with luscious crab meat under a golden pastry crown, it’s a dish that feels both indulgent and familiar. Perfect for date nights, holidays, or when you want to treat yourself to something special—this pot pie is bound to impress.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Cuisine: American Coastal

Nutritional Information (Per Serving):
Calories: 410 | Protein: 22g | Carbohydrates: 24g | Fat: 25g | Fiber: 2g | Sodium: 620mg

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