Canned Crab Pot Pie

Posted Oct 10, 2020 in Food + Nutrition, The Recipe Box by Social United

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:

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