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Crab Pot Pie
1 Tbsp Butter
1 each Yellow Onions (Diced)
1 each Leek (Diced)
2 stalks Celery (Diced)
1 each Russet Potatoes (Diced)
2 Tbsp Flour
2 cups Clam Juice
1 each Lemons (Zested)
1 tsp Old Bay
Pinch Salt and White Pepper
1/4 lb Butter (Browned)
1 Cup Frozen Peas
1 Pound Cleaned Crab Meat
1 Pound Pie Dough
Sautee onions, leeks and celery in butter med heat for 3 min
Add flour and cook for 1 min
Add potatoes, and clam juice cook until potatoes are just tender
Remove from heat add lemon zest, old bay, salt and pepper
In separate pan cook ¼ lb butter until slightly browned
Add to mixture and cool (this can be made ahead)
When cool add peas, crab meat and mix well
Divide into oven proof baking dishes
Top with pie dough and brush with egg wash
Bake for 25 minutes until crust is golden brown
Makes 6-8 portions depending on size of baking dish
Little River Inn
7901 North Highway 1
Little River, California 95456 (707) 937-5942 Toll Free: (888) INN-LOVE
email:
Susan McKinney & Dan Hervilla, Innkeepers
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