There are many different ways to prepare dishes with crab meat. If you are looking for a great comfort recipe, this is the one for you. Crab Pot Pie takes the traditional ingredients of chicken or turkey pot pie recipes and turns the ordinary pot pie recipe into a fabulous seafood stuffed pot pie with veggies. The crispiness of the pot pie combined with the savory buttery crab makes this recipe a favorite for many generations.

Crab Pot Pie

Ingredients
1.5 lbs crab meat (blue crab, dungeness crab, or snow crab)
1 teaspoon Old Bay Seasoning
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/2 cup flour
2 cups of chicken stock
3 ounces of melted butter
1.5 cups heavy cream
1/4 cup sherry
1/2 cup frozen peas
1/2 teaspoon thyme
1 pie dough for covering 9X12 inch pie pan

Heat oven to 400 degrees. Saute the carrots, celery, and onions in butter until they are soft but still slightly firm. Next, add the flour to the saute’d vegetables and cook for about 3 minutes. Continue adding the sherry, chicken stock, and cream and stir until smooth. Add the peas and crab and simmer for about 4 minutes. Add the seasonings and simmer for 1 minute longer.

Prepare the pie baking dish by placing the pie dough in it as if you are making a pie but leave several inches of dough on the outside of the pie pan so that you can cover the mixture. Add the mixture into the baking dish and cover with the pie dough. Seal the edges and bake for 30 minutes. The crust should be golden brown when done.

Here is a recipe that is excellent in its quality of ingredients as well as excellent for your waistline! Crab Stuffed salmon is a favorite that is served in many restaurants. Now you can cook this from the comforts of your own home at half the cost of what you would pay at a restaurant. You can buy Salmon at any grocery store in the seafood area. If you want to buy for a large crowd, stores like Sam’s club have great deals on fish and seafood in larger quantities.

Crab and Shrimp Stuffed Salmon

Ingredients:

6 ounces of crab meat (dungeness or blue crab)
6 ounces of shrimp
3 Tablespoons of mayonnaise
1 tablespoon chopped dill
1/8 tsp salt
1/8 tsp pepper
6 oz cubed brie
4 (6 ounce) salmon fillets - not the steaks
1 cup butter blanc sauce (recipe to in previous post)

Use the directions from my previous post to make the butter blanc sauce. Place the bowl of butter sauce aside. Preheat the oven to 400 degrees.

Cut the salmon fillets in one slit each so that you have a pocket in them to place the crab and shrimp. In a medium bowl, combine crab, brie, salt, pepper, dill, and shrimp. Take the 3 Tablespoons of mayo and blend into the crab and shrimp mixture carefully. Separate the mixture into the individual salmon fillets. You can use an ice cream scooper to evenly place the crab and shrimp mixture into the fillet pockets. It’s okay if some of the crab mixture is exposed after filling the fish.

Lightly butter a casserole dish or baking dish. Place the salmon fillets in the baking dish and bake at 400 degrees for 10-12 minutes. When done, put the salmon fillets on dinner plates and top with the butter blanc sauce. Serve hot.

These are great with a side of baked potato or steamed vegetables.