Charleston Crab Pot Pie
Indulge in the comforting elegance of Charleston Crab Pot Pie, a coastal-inspired twist on a classic favorite. This creamy, seafood-filled dish features tender lump crab meat, sweet peas, and a medley of carrots, celery, and onion, all enveloped in a velvety roux seasoned with Old Bay for a touch of Southern charm. Topped with a flaky, golden puff pastry crust, it’s a show-stopping recipe perfect for special occasions or an elevated weeknight dinner. Easy to make with store-bought puff pastry and a prep-and-bake time of under an hour, this recipe is a true crowd-pleaser. Serve it piping hot and let this decadent pot pie transport your taste buds to the breezy shores of Charleston!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 stalks (diced) celery
- 2 medium (diced) carrots
- 0.33 cup all-purpose flour
- 3 cups seafood or chicken stock
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1 teaspoon (or to taste) kosher salt
- 0.5 teaspoon black pepper
- 1 pound (picked over for shells) fresh lump crab meat
- 0.5 cup frozen peas
- 2 tablespoons (chopped) fresh parsley
- 1 sheet (thawed) store-bought puff pastry
- 1 large (beaten) egg
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, celery, and carrots, and sauté until the vegetables are softened, about 5 minutes.
Stir in the flour and cook for 1–2 minutes, stirring constantly, to form a roux.
Gradually whisk in the seafood or chicken stock, followed by the heavy cream. Cook, stirring constantly, until the mixture thickens, about 5–7 minutes.
Add Old Bay seasoning, kosher salt, and black pepper. Stir to combine.
Gently fold in the crab meat, peas, and parsley. Remove from heat.
Transfer the crab mixture to a 9-inch pie dish or individual ramekins if making single servings.
Roll out the puff pastry on a lightly floured surface and cut it to fit over the top of the pie dish or ramekins. Leave a slight overhang.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the edges of the pie dish with the egg wash, then place the puff pastry over the top, pressing down lightly on the edges to seal.
Trim any excess pastry and crimp the edges if desired. Brush the top of the pastry with the remaining egg wash.
Cut a few small slits in the top of the pastry to allow steam to escape while baking.
Bake in the preheated oven for 20–25 minutes, or until the puff pastry is golden brown and puffed.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Charleston Crab Pot Pie!
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.8 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 497 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
