Buttery Crab Pot Pies Recipe

Name: Buttery Crab Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 350 degrees F with a rack in the middle position.
2
In a medium pot over medium heat, melt the butter.
3
Add the onions and mushrooms and cook, stirring occasionally, until softened, 3 to 5 minutes.
4
Sprinkle with salt and pepper.
5
Sprinkle in the flour and cook, stirring constantly, for 1 minute.
6
Add the milk, clam juice, and sherry.
7
Bring to a boil and cook, stirring, until thickened, about 2 minutes.
8
Add the crabmeat and peas.
9
Remove from the heat and transfer to the refrigerator to cool.
10
Meanwhile, unfold the pastry sheets on a lightly floured surface.
11
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).
12
Brush the circles with the egg wash. Set the egg wash aside.
13
When the crab filling has cooled, divide it among the 4 bowls.
14
Brush the rims of the bowls with the egg wash, lay a pastry circle over each, and seal the edges.
15
Cut steam vents in the pastry and brush with the egg mixture.
16
Place the bowls on a baking sheet and bake on the middle rack until the pastry is puffed and golden, 20 to 25 minutes.
17
Serve hot.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 tablespoons (1 stick) butter, 1 small yellow onion, chopped, 1 cup sliced mushrooms, Salt and cracked black pepper, and more.

Yes, Buttery Crab Pot Pies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buttery Crab Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions