Name: Jumbo Lump Crab Pot Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American Coastal
Ingredients: 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; 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash)

Description

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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Ingredients

Scale

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)

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Instructions

Step 1: Make the Filling

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

Notes

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.

Prep Time: 20 minutes
Cook Time: 25 minutes
Cuisine: American Coastal