Canned Crab Pot Pie

Welcome to another Seafood Saturday! As temperatures are starting to drop here in the south, this classic pot pie recipe with a twist of canned crab is a great way to get in those heart healthy omega threes while enjoying the heartiness of the dish.

What You Need

  • 12 oz. canned crab
  • 1, 16 oz. bag frozen peas & carrots
  • 1, 10 oz. bag frozen mushrooms
  • 1 lemon
  • 2 Tbsp. parsley
  • 2 Tbsp. clam juice
  • ¼ c. canned pumpkin
  • 1 tsp. Salt
  • 2 tsp. Pepper
  • ½ tsp. garlic powder
  • ¼ tsp. Onion powder
  • 1 sheets puff pastry
  • 3 Tbsp. Milk
  • 2 Tbsp. flour
  • 1 egg

 How It’s Made:

  1. Preheat oven to 350 degrees
  2. In a large pan saute frozen vegetables and let all the water it creates, evaporate
  3. Add in lemon zest and juice, parsley, clam juice, canned pumpkin, salt and pepper, garlic and onion powder
  4. Drain canned crab and combine into vegetables
  5. Sprinkle flour over mixture and combine
  6. Add in milk and combine
  7. Thinly roll puff pastry and cut to 8×8 dish and place inside
  8. Use leaf and pumpkin cookie cutters to cut out shapes to put on the sides of the crust
  9. Pour mixture into dish and fold over any excess dough and place shapes on crust sides
  10. Crack and whisk an egg and brush onto crust
  11. Bake for 25 minutes until golden brown

Serves 4

Nutritional Facts:
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Calories 401
Total Fat 15g
Protein 29g

Sodium 913mg
Fiber 4g
Sugars 7g

Carbohydrates 37g

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