Prep
10 Minutes
Total
45 Minutes
Yield
2 Servings
Ingredients
1/2 Box
14 Oz. Pillsbury Pie Crust (2 count)
2 Tbsp
Butter, unsalted
2 Tbsp
Onion, chopped
2 Tbsp
All-Purpose Flour
1/8 Tsp
Salt
Pinch
Black Pepper
2/3 Cup
Clam Juice
1/8 Cup
Milk
6 Oz
Heron Point Super Lump Crab Meat
3/4 Cup
Frozen Mixed Vegetable, thawed
1 Ea
Egg, fork whisked
1/4 Tsp
White Sesame Seeds
1/4 Tsp
Black Sesame Seeds
Instructions
For the Crust & Filling
- Heat oven to 425F
- Prepare crust as directed on box in one or two 4-inch glass pie pan
- In a medium sauce pot on medium-high heat, melt butter
- Add the onion and stir until soft, about 2 minutes
- Stir in the flour, salt, and Pepper, stir continuously until combined
- Gradually stir in clam juice and milk until thick and bubbling, about 3 minutes
- Stir in crab and mixed vegetables
- Remove from the heat and spoon filling into prepared pie shell
- Top with remaining pie dough, cut any excess and seal closed with a fork
- Brush the pastry with the fork whisked egg and sprinkle on the sesame seeds
- Cut a few slits on the top to release steam while cooking
- Bake 30-40 minutes or until crust is golden brown
Crab Pot Pie – 6 oz
Ingredients
1/2 Box
14 Oz. Pillsbury Pie Crust (2 count)
2 Tbsp
Butter, unsalted
2 Tbsp
Onion, chopped
2 Tbsp
All-Purpose Flour
1/8 Tsp
Salt
Pinch
Black Pepper
2/3 Cup
Clam Juice
1/8 Cup
Milk
6 Oz
Heron Point Super Lump Crab Meat
3/4 Cup
Frozen Mixed Vegetable, thawed
1 Ea
Egg, fork whisked
1/4 Tsp
White Sesame Seeds
1/4 Tsp
Black Sesame Seeds
Instructions
For the Crust & Filling
- Heat oven to 425F
- Prepare crust as directed on box in one or two 4-inch glass pie pan
- In a medium sauce pot on medium-high heat, melt butter
- Add the onion and stir until soft, about 2 minutes
- Stir in the flour, salt, and Pepper, stir continuously until combined
- Gradually stir in clam juice and milk until thick and bubbling, about 3 minutes
- Stir in crab and mixed vegetables
- Remove from the heat and spoon filling into prepared pie shell
- Top with remaining pie dough, cut any excess and seal closed with a fork
- Brush the pastry with the fork whisked egg and sprinkle on the sesame seeds
- Cut a few slits on the top to release steam while cooking
- Bake 30-40 minutes or until crust is golden brown
