|creamy and rich…just like a pot pie should be…|
I am always looking for meatless meals to serve on Fridays.If your a regular reader, you know I am a HUGE fan of Miss Paula Deen. Her allegiance to butter warms my heart. I was watching a recent episode of her show on the Food Network and nearly fainted when I saw her prepare this recipe.
We are a pot pie family. Chicken, beef, veggie…you give me pie dough and a cream based center filed with all sorts of delight and baby I am all yours. I must admit though I had never made a seafood pot pie. So the challenge was on.
The results…Oh my sweet Lord…Miss Paula…will you marry me?? You are a genius…pure genius! The crab is sweet, the cream base rich and the peas give it a nice pop. The puff pastry topper just makes me smile. It’s easy, buttery and makes this dish elegant at the same time.
So get in the kitchen, make this dish and watch your family smile, dance and celebrate the brilliance of you, chef extrodinare!
Buttery Crab Pot Pies
Recipe courtesy Paula Deen
8 tablespoons (1 stick) butter
1 small yellow onion, chopped
1 cup sliced mushrooms
Salt and cracked black pepper
2 tablespoons all-purpose flour, plus more for dusting
1 1/2 cups milk
1/4 cup clam juice
1/4 cup medium-dry sherry
1/2 pound crabmeat, well drained and picked clean of shells
1 cup frozen peas
2 sheets frozen puff pastry, thawed
1 egg, beaten with 1 teaspoon water, to brush pastry
Preheat the oven to 350 degrees F with a rack in the middle position.
In a medium pot over medium heat, melt the butter. Add the onions and mushrooms and cook, stirring occasionally, until softened, 3 to 5 minutes. Sprinkle with salt and pepper. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Add the milk, clam juice, and sherry. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Add the crabmeat and peas. Remove from the heat and transfer to the refrigerator to cool.
Meanwhile, unfold the pastry sheets on a lightly floured surface. Place 4 (8-ounce) ovenproof bowls or large ramekins rim down on the pastry and cut out 4 circles a bit larger than the bowls (you may need to roll the pastry out a bit to accommodate all the bowls). Brush the circles with the egg wash. Set the egg wash aside.
When the crab filling has cooled, divide it among the 4 bowls. Brush the rims of the bowls with the egg wash, lay a pastry circle over each, and seal the edges. Cut steam vents in the pastry and brush with the egg mixture. Place the bowls on a baking sheet and bake on the middle rack until the pastry is puffed and golden, 20 to 25 minutes. Serve hot.
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