Crab Pot Pie


  • 2 tbsp plus 1/2 cup unsalted, butter, divided
  • 3 cups chopped leeks
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1/4 cup all-purpose flour
  • 2 cups peeled, diced russet potatoes
  • 2 (8 oz) bottles clam juice
  • 2 tsp lemon zest
  • 1-1/2 tsp seafood seasoning
  • 1/2 tsp salt
  • 1/8 tsp ground red pepper
  • 1 cup frozen peas
  • 1 lb lump crabmeat, drained and picked
  • 1 (14.1 oz) package refrigerated pie crusts
  • 1 large egg, beaten


  1. Melt 2 tbsp butter in a large dutch oven over medium heat. Add next 3 ingredients; cook 5 minutes. Stir in flour; cook 1 minute. Add potatoes and next 5 ingredients; bring to a boil. Cover reduce heat to low, and simmer 15 minutes or until potatoes are tender. Remove from heat.
  2. Melt remaining 1/2 cup butter in a small skillet over medium-low heat. Cook 3 to 4 minutes, stirring constantly, until butter is golden brown and fragrant. Stir browned butter, peas, and crabmeat into vegetable mixture.
  3. Unroll pie crusts on work surface; invert 6 (10 oz) ramekins or custard cups onto pie crusts. Cut around edges of ramekins with the tip of a sharp knife to make circles. Spoon crab mixture evenly into ramekins. Whisk together egg and 1 tbsp water. Brush pie crust circle edges with egg wash; place 1 circle, egg wash side down, over crab mixture in each ramekin, pressing down to seal to 4 slits in each crust to vent. Place on a foil or parchment-lined baking sheet.
  4. Bake at 375°F for 25 to 30 minutes or until golden brown.