Crab Pot Pie - 16 oz

Prep

20 Minutes

Total

60 Minutes

Yield

6 Servings

Ingredients

  • 1 Box 14 Oz. Pillsbury Pie Crust (2 count)
  • 1/3 Cup Butter, unsalted
  • 1/3 Cup Onion, chopped
  • 1/3 Cup All-Purpose Flour
  • 1/2 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 1 3/4 Cup Clam Juice
  • 1/2 Cup Milk
  • 16 Oz Heron Point Crab Meat
  • 2 Cup Frozen Mixed Vegetable, thawed
  • 1 Ea Egg, fork whisked
  • 1 Tsp White Sesame Seeds
  • 1 Tsp Black Sesame Seeds

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

For the Crust & Filling

  1. Heat oven to 425F
  2. Prepare crust as directed on box in one or two 4-inch glass pie pan
  3. In a medium sauce pot on medium-high heat, melt butter
  4. Add the onion and stir until soft, about 2 minutes
  5. Stir in the flour, salt, and Pepper, stir continuously until combined
  6. Gradually stir in clam juice and milk until thick and bubbling, about 3 minutes
  7. Stir in crab and mixed vegetables
  8. Remove from the heat and spoon filling into prepared pie shell
  9. Top with remaining pie dough, cut any excess and seal closed with a fork
  10. Brush the pastry with the fork whisked egg and sprinkle on the sesame seeds
  11. Cut a few slits on the top to release steam while cooking
  12. Bake 30-40 minutes or until crust is golden brown