JOE'S STONE CRAB POT PIE
A store-bought crab soup base intensifies the flavor of the creamy filling in these puff pastrytopped pies.
Provided by @MakeItYours
Number Of Ingredients 23
Steps:
- Melt 1 tbsp. butter in a 2-qt. saucepan over medium-high heat. Add flour and cook, stirring, until lightly toasted, 1-2 minutes. Add cream, milk, and crab soup base and bring to a simmer; cook, whisking often, until smooth and thick, 3-4 minutes. Season cream sauce with salt and pepper and set aside.
- Heat 1 tbsp. butter in a 10" skillet over medium-high heat. Add carrots and potatoes and cook, stirring often, until just soft, 4-5 minutes. Add peas, onions, mushrooms, celery, and bell peppers and cook until hot, 2-3 minutes. Transfer to a large bowl, gently stir in reserved cream sauce and the crab meat, and season with salt and pepper. Divide crab mixture, mounding if necessary to fit, between two 4 1⁄2"-diameter, 10-oz. ovenproof ramekins or mini pie pans; set aside.
- Heat oven to 350°. Using a rolling pin, gently roll out puff pastry to 1⁄4" thickness; using a 6" round cutter, cut out 2 pastry rounds and place 1 on top of each ramekin, sealing edges around rims of ramekins. Transfer pies to an aluminum foil-lined baking sheet, and poke a small hole in the top of each pastry with a knife. Melt and brush remaining butter over pastry and sprinkle with paprika. Bake until golden brown, 35-40 minutes. Let cool 10 minutes before serving.
- SERVES 2
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