Edit ModuleShow Tags

Deviled Crab Pot Pie


Published:

Terry Brennan

With the Super Bowl, Winter Olympics, and Oscars behind us, this coming “regular” weekend is a good time to relax and bake some comfort foot. While it may be “warm” by recent standards (meaning above zero!), it’s still definitely a time when we need to warm ourselves inside as well as out. Plus, you can celebrate National Crabmeat Day to boot (yes, there’s a day for that, too), which is March 9. Well then, a not-so-regular weekend after all calls for a not-so-humble pie.

This twist on the classic pot pie also benefits from a “crust” that takes only minutes to mix using Japanese-style panko crumbs, which are the large, especially crisp breadcrumbs. Whether it’s a special lunch, sophisticated first course, or main dinner dish, these individual-serving pot pies fit in anywhere and into any busy schedule, notes recipe developer, frequent Real Food contributor, and cookbook author Elinor Klivans. Preparation consists of a quick cooking to soften the vegetables and then simply stirring the ingredients together and adding the topping.

If you have any leftovers, maybe you can take some to work for National Pack Your Lunch Day on Monday, March 10! (Now, that’s not really a food "Day," is it? I’m not sure where they come up with all these “Days” but a little levity for this very long, tough winter…)


Deviled Crab Pot Pie

Serves 4

Filling:
1 lb. crabmeat
¼ c. mayonnaise
1 tbsp. butter
½ c. finely chopped onion
½ c. finely chopped celery
¼ c. finely chopped sweet red pepper
1 tbsp. finely chopped fresh parsley
2 tbsp. fresh lemon juice
1 tsp. finely grated lemon zest
1 tsp. paprika (preferably sweet Hungarian)
2 tsp. Worcestershire sauce

Topping:
1½ c. panko crumbs
1 tsp. paprika
¼ c. (½ stick) butter, melted

Preheat oven to 400°F.

Put 4 ovenproof baking dishes with 2-cup capacity on baking sheet.

In a medium bowl, stir crabmeat and mayonnaise together. Set aside. In a medium frying pan, melt butter over medium heat, about 1 minute. Add onion, celery, and red pepper and cook until softened, about 5 minutes, stirring often. Remove pan from heat and set aside. Stir parsley, lemon juice, lemon zest, paprika, and Worcestershire into crabmeat. Stir in cooked onion mixture. Divide mixture evenly among baking dishes.

In a medium bowl, stir panko crumbs, paprika, and melted butter together to evenly moisten crumbs. Divide crumbs evenly among filled baking containers, patting crumbs gently to form firm, even coating.

Bake until crumb topping is lightly browned and juices are bubbling gently, about 15 minutes. Serve hot.

 

Edit ModuleShow Tags

Related Articles

Rum and Molasses Marinated Beef Kebabs with Grilled Cantaloupe Recipe

Get fired up for a taste of the tropics in sizzling grilled kebabs

4 Restaurants, Nearly $850,000 in Park Board Money

How much do Sea Salt, Sandcastle, Tin Fish, and Bread & Pickle make for the Minneapolis Park and Recreation Board?

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Recent TC Taste Posts

Rum and Molasses Marinated Beef Kebabs with Grilled Cantaloupe Recipe

Get fired up for a taste of the tropics in sizzling grilled kebabs

4 Restaurants, Nearly $850,000 in Park Board Money

How much do Sea Salt, Sandcastle, Tin Fish, and Bread & Pickle make for the Minneapolis Park and Recreation Board?

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation

Fried Avocado Tacos with Shredded Vegetables and Crema Recipe

Never thought of frying avocados? Once you try it, you might want to eat them all the time.

The Minnesota Connection to the Mondavi Wine Family

MNMO food critic Jason DeRusha sits down with Carlo Mondavi to talk wine and the (Italian by way of Minnesota) family legacy

Santa Maria–Style Tri-Tip Recipe

Step up your grilling repertoire with Mexican-inspired seasonings on juicy tri-tip
Edit ModuleShow Tags

Crazy Good: 3 Things to Eat This Week

Is that ice cream made with foie gras? Shh...just eat it...

Mother’s Day Brunch

Driscoll's berries are the perfect ingredient for a Mother's Day brunch

Byte Minneapolis Doesn't Bite

Part "geek bar," part "cafe"—Byte is a Warehouse District counter service spot paying $15 minimum wage, vacation time, and benefits

Chinese-Spiced Pork Recipe

Let your slow cooker simmer up savory pork dinner while you enjoy your day

A Little Package of Joy Just For You

Driscoll's berries are the key to happiness.

Baja Style Fish Tacos Recipe

Gear up for Cinco de Mayo with light and crispy fish tacos dressed with fresh green salsa and a lime-infused coleslaw
Edit ModuleShow Tags

A Stillwater Favorite for Good Reason

LoLo Stillwater's incredible cocktails and fantastic food have this restaurant expanding to Hudson and the MSP Airport

Force blooming spring at Sandcastle, Hola Arepa, and Solo Vino

It's spring, gosh darn it, and we're going to eat like it's sunny at Sandcastle, Hola Arepa, and Solo Vino

Hasselback Potatoes with Watercress and Watercress Sauce Recipe

Crunchy outside yet tender within, the popular potato and salad come together in one beautiful dish
Edit ModuleShow Tags
Edit ModuleShow Tags