JOE'S STONE CRAB POT PIE

Joe's Stone Crab Pot Pie image

Provided by @MakeItYours

Number Of Ingredients 23

A store-bought crab soup base intensifies the flavor of the creamy filling in these puff pastry-topped pies.
3 tbsp. unsalted butter
2 tbsp. flour
1 1⁄4 cups heavy cream
1⁄4 cup milk
2 tbsp. crab soup base
Kosher salt and freshly ground ?
black pepper, to taste
1 small carrot, peeled and cut ?
into 1⁄8" cubes
1 small new potato, peeled and cut ?
into 1⁄8" cubes
1⁄3 cup frozen peas
12 pearl onions, peeled
1 large button mushroom, ?
stemmed and minced
1 small rib celery, minced
1⁄4 red bell pepper, stemmed,
seeded, and minced
10 oz. stone, jonah, or jumbo lump crab meat
1 9" x 11" sheet store-bought frozen ?
puff pastry, thawed
Paprika, to garnish

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