Jumbo Lump Crab Pot Pie


1 teaspoon canola oil1 tablespoon butter
¼ cup diced onion2 cloves garlic, minced
¼ cup diced fennel¼ cup diced carrot
¼ cup diced potato1 teaspoons kosher salt
¼ teaspoon ground black pepper2 tablespoons all-purpose flour
4 ounces clam juice½ cup whole milk
¼ cup lima beans2 tablespoons Italian parsley, roughly chopped
1 tablespoon chopped tarragon½ pound Blue Star Jumbo lump crabmeat
1 tablespoon soft butter2 sheets frozen puff pastry
1 egg beaten1 head lettuce such as red leaf
1 tablespoon extra virgin oil1 tsp lemon juice
 Salt and pepper


Heat oil and butter over medium heat in a 4 quart dutch oven. Add onion and saute for 2-3 minutes. Add garlic, fennel, carrot and potato and cook, stirring often for 6-8 minutes. Sprinkle flour over the vegetables and cook 1 minute, continuously stirring. Add the clam juice and cook 2-3 minutes, stirring often. Add the milk and stir until incorporated. Turn down heat and simmer for 2-3 minutes. Stir in the Lima beans, parsley and tarragon then gently stir in the crab meat being careful not to break up the lumps. Adjust seasoning with salt & pepper. Remove from heat. Set aside to let cool, or transfer into a storage container and refrigerate for up to 2 days.

Pre-heat oven to 375 Degrees.

Lightly butter the inside of 6 – 6 ounce soufflé ramekins. Fill the ramekins with the crab mixture just below the top of the rim. Remove the puff dough from the freezer only when you are ready to use it, it’s much easier to handle while frozen. Place the puff dough sheet on a cutting surface and let temper for 2-3 minutes. Using a round cookie cutter that is the same dimension as the ramekins (or slightly smaller) cut 8 rounds. Using a tiny round cookie cutter, stamp out acenter hole (doughnut like). Using a fork, poke the puff dough rounds6-8 times each. Place the puff on the filled dishes, brush with eggand bake for 15-20 minutes, or until the pastry is golden brown.Serve immediately with lettuce lightly tossed with lemon juice and olive oil.

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