The Jumbo Lump Crab Pot PiefromThe Gourmet Kitchen Cookbookby Jennifer Farley may be one of the best pot pies that’s ever come out of my kitchen.
I did receive a complimentary copy of this cookbook but I shared it because I love the recipes and the author!
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I wish that January came in June. Ok, you know, not the month January obviously but the “New Year Resolution part of it”. You know, the part where everyone tosses out the cake and starts munching on celery sticks like it’s their job.
Come on y’all! It’s cold! Not only is it cold but it’s snowing in a lot of places right now and we’re all bundles up around fire places. We need comfort food right now, not carrot sticks! We need dinners that are going to warm up from the inside out, not green smoothies for breakfast lunch and dinner!
That’s why I wish the whole healthy bandwagon that people jumped on come Jan 1st was actually June 1st. I mean think about it. June 1st is when it’s hot, fresh amazing fruit is in season, the farmer’s markets are over flowing with local farmer’s harvests, that time of year just SCREAMS healthy eating..not January 1st under a blanket of ice and snow.
January needs comfort food like this Crab Pot Pie!
Come on, you know I’m right.
Last year on the blog I decided to stay true to myself and blog about the things I loved and the foods that were popular in my southern family when I was growing up. I didn’t start the New Year off with green smoothies and healthy eating tips. I didn’t start last year off with Power Protein Packed yogurt cups or get skinny omelet recipes, nope last year my very first blog post of the year was aboutHot Chocolate Cookies. ThatHot Chocolate Cookie recipe became one of the most popular recipes for the entire year, landing at #2 for theMost Popular Recipes on BigBearsWife.comfor the entire year.
I stuck to what we love and people loved it.
Don’t get me wrong, I love a good smoothie (I’m kind of addicted to them haha) but I won’t be changing up the recipes on the blog just because it’s a new year. I’ll still be blogging about our favorite southern comfort foods just like I have been.
That brings me to the first recipe of 2017!
Crab Pot Pie! Oh sweet heavens y’all, this may in fact be one of the best, if not THE BEST, pot pie to ever roll out of my kitchen. Sadly, I can’t take the credit for coming up with the recipe, but oh man it’s good.
This crab pot pie recipe comes from the new cookbook,The Gourmet Kitchen Cookbookwhich was written by my friend, Jennifer Farley. You maybe recognize Jennifer from her outstanding blog,Savory Simple!
I received a review copy of her first cookbook and I’ve loved looking through it’s pages.
“The Gourmet Kitchen” is one of the prettiest cookbooks that I have flipped through this year. There are so many beautiful recipes in this book, yet they all seem so easy to make! There are so many recipes in this book that I want to make.
When I was trying to figure out which recipe to share on the blog, I handed the cookbook over to Thomas and asked him to pick a recipe because I just couldn’t choose. I was in love with so many of her recipes that I couldn’t narrow it down to just one.
Thomas picked, the Jumbo Lump Crab Pot Pies!
We don’t live on the coast so I had a bit of a time finding fresh crab meat but I found it and the search was worth it.
I couldn’t find any crab meant around here that was marked as “JUMBO LUMP” crab meat so I just had to go with what I could find here. The only place I found real crab meat around here was Walmart, all the other stores just had imitation crab meat. You’re going to want real stuff for these beauties. (PS. Even though I used regular lump crab meat, I left the Original Title because if you’re able to get your hands on Jumbo Lump Crab Meat, you should!)
You’re also going to need to pick up a little can of Old Bay if you don’t already have some in the pantry, pluspuff pastryand a few more items.
From start to finish, theseJumbo Lump Crab Pot Pies are going to take about an hour. Not too bad for a delicious, comforting meal! Now I suppose that you could make thisJumbo Lump Crab Pot Pie into one giant pot pie, but Jennifer broke it down into 4 individualJumbo Lump Crab Pot Pie servings and so did I.
I love it when everyone has their own individual pot pies or bowls like this for dinner.
Oh my word, and I’m not even sure that I can begin to tell you have creamy and fantasticthis pot pie really is. I mean I’ve eaten quite a few pot pies throughout my life and this was one of the top, for sure.
Ingredients For Jumbo Lump Crab Pot Pie:
- 1 pound fresh jumbo lump crabmeat
- 1 sheet puff pastry, chilled
- 1/4 cup packed flat leave parsley, finely chopped
- Kernels from 2 ears sweet corn (approximately 1 cup)
- 1/4 cup heavy cream
- 2 teaspoons Old Bay Seasoning
- 2 1/2 cups seafood stock
- 1 tablespoon brandy
- 1/2 cup all-purpose flour
- 2 cloves garlic, minced
- 3/4 cup chopped celery (approximately 3 ribs)
- 2 cups finely chopped yellow onion* (approximately 1 large)
- 4 ounces (8 tablespoons) unsalted butter
- 1 large egg, lightly beaten
Ingredient amounts and entire recipe directions are in the recipe card below with a print option!
How To Make Jumbo Lump Crab Pot Pie:
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In a small bowl, gently sort through the crab meat to remove any shell, taking care not to break up the lumps. Set aside. I know that you would think there wouldn’t be any shell in the crab meat but I’ve always found 1 or two pieces when sifting through cans of it for a recipe.
You don’t want someone to bite on a hard piece of shell while eating dinner.
-
In a large Dutch oven or heavy-bottom saucepan, melt the butter over medium-low heat and add the onion and celery, cooking for 5-7 minutes until soft.
-
Add the garlic and cook for an additional minute, stirring periodically.
-
Slowly add the flour and cook for 3-4 minutes. You want to make sure you cook out all of that flour taste. No one wants to taste raw flour.
-
Stir in the brandy, seafood stock, and Old Bay.
Don’t want to add brandy? No problem. Just add extra seafood stock
-
Bring to a simmer and allow the sauce to thicken, stirring periodically, for 3-5 minutes.
-
Stir in the heavy cream and remove from the heat. Stir in the crabmeat, corn kernels, and parsley.
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Preheat the oven to 425F.
-
Divide the filling into 4 souffle-sized ramekins (approximately 4 x 2 inches) and place on a baking sheet.
-
On a lightly floured surface, roll the puff pastry thin and cut out 4 rounds 1/2 to 1 inch larger than the width of the ramekins.
-
Brush the egg wash on the rim of each ramekin and 1/2 inch down the outer side.
-
Top with puff pastry, folding the excess over and gently pressing it against the ramekins (a fork can also be lightly pressed against the pastry to help seal it to the dish).
-
Brush the top of the dough with a light coating of egg wash, and use a small knife to poke 3 small holes in the top of each pot pie. This will help vent the steam while cooking.
-
Bake for 20-25 minutes, or until the tops are golden brown.
-
Allow to cool briefly before serving.
You’re also going to need to pick up a little can of Old Bay if you don’t already have some in the pantry, pluspuff pastryand a few more items.
From start to finish, theseJumbo Lump Crab Pot Pies are going to take about an hour. Not too bad for a delicious, comforting meal! Now I suppose that you could make thisJumbo Lump Crab Pot Pie into one giant pot pie, but Jennifer broke it down into 4 individualJumbo Lump Crab Pot Pie servings and so did I.
I love it when everyone has their own individual pot pies or bowls like this for dinner.
Oh my word, and I’m not even sure that I can begin to tell you have creamy and fantasticthis pot pie really is. I mean I’ve eaten quite a few pot pies throughout my life and this was one of the top, for sure.
More Crab Recipes:
- Homemade Crab Cakes
- Crab Stuffed Mushrooms
- Old Bay Crab Spinach Artichoke Dip
More Pot Pie Recipes:
- Marsala Mushroom Beef Pot Pie
- Marsala Chicken Skillet Pot Pie
- Biscuit Topped Chicken Pot Pie
Jumbo Lump Crab Pot Pie
Jumbo Lump Crab Pot Pie
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
The Jumbo Lump Crab Pot Piefrom The Gourmet Kitchen Cookbook by Jennifer Farley may be one of the best pot pies that's ever come out of my kitchen.
Ingredients
- 1 pound fresh jumbo lump crabmeat
- 1 sheet puff pastry, chilled
- 1/4 cup packed flat leave parsley, finely chopped
- Kernels from 2 ears sweet corn (approximately 1 cup)
- 1/4 cup heavy cream
- 2 teaspoons Old Bay Seasoning
- 2 1/2 cups seafood stock
- 1 tablespoon brandy
- 1/2 cup all-purpose flour
- 2 cloves garlic, minced
- 3/4 cup chopped celery (approximately 3 ribs)
- 2 cups finely chopped yellow onion* (approximately 1 large)
- 4 ounces (8 tablespoons) unsalted butter
- 1 large egg, lightly beaten
Instructions
- In a small bowl, gently sort through the crab meat to remove any shell, taking care not to break up the lumps. Set aside.
- In a large Dutch oven or heavy-bottom sauce pan, melt the butter over medium-low heat and add the onion and celery, cooking for 5-7 minutes until soft.
- Add the garlic and cook for an additional minute, stirring periodically.
- Slowly add the flour and cook for 3-4 minutes.
- Stir in the brandy, seafood stock, and Old Bay.
- Bring to a simmer and allow the sauce to thicken, stirring periodically, for 3-5 minutes.
- Stir in the heavy cream and remove from the heat. Stir in the crabmeat, corn kernels, and parsley.
- Preheat the oven to 425F.
- Divide the filling into 4 souffle-sized ramekins (approximately 4 x 2 inches) and place on a baking sheet.
- On a lightly floured surface, roll the puff pastry thin and cut out 4 rounds 1/2 to 1 inch larger than the width of the ramekins.
- Brush the egg wash on the rim of each ramekin and 1/2 inch down the outer side.
- Top with puff pastry, folding the excess over and gently pressing it against the ramekins (a fork can also be lightly pressed against the pastry to help seal it to the dish).
- Brush the top of the dough with a light coating of egg wash, and use a small knife to poke 3 small holes in the top of each pot pie. This will help vent the steam while cooking.
- Bake for 20-25 minutes, or until the tops are golden brown.
- Allow to cool briefly before serving.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram,FacebookorTwitter with the hashtag#bigbearswife —I love to see what you’re cooking from the blog!
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