8 Tbs (1 stick) butter
1 small onion, chopped
1 C. mushrooms (sliced)
Salt and black pepper to taste
2 Tbs. flour, plus more for dusting
1 1/2 C. milk
1/4 C. clam juice
1/4 C. dry sherry
1/2 pound crabmeat, well drained and picked clean of shells
1/2 pound shrimp, cooked, and shelled
1 C. frozen peas
Pilsbury crescent rolls. Rolled together with seams pinched. or try to find the sheets. They are hard to find but walmart is a good place to start.
Directions
Preheat the oven to 350 degrees F with a rack in the middle position.
In a medium pot over medium heat, melt the butter. Add the onions and mushrooms and cook, stirring occasionally, until softened, 3 to 5 minutes. Sprinkle with salt and pepper. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Add the milk, clam juice, and sherry. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Add the crabmeat, shrimp and peas. Remove from the heat and transfer to the refrigerator to cool.
Meanwhile, unroll the pilsbury crescents on a lightly floured surface. Place 4 (8-ounce) ovenproof bowls or large ramekins rim down on the pastry and cut out 4 circles a bit larger than the bowls (you may need to roll the pastry out a bit to accommodate all the bowls). Brush the circles with the egg wash. Set the egg wash aside.
When the crab filling has cooled, divide it among the 4 bowls. Brush the rims of the bowls with the egg wash, lay a crescent circle over each, and seal the edges. Cut steam vents in the pastry and brush with the egg mixture. Place the bowls on a baking sheet and bake on the middle rack until the crescent roll is puffed and golden, 20 to 25 minutes. Serve hot.
If you love this recipe, you may also want to make one of these recipes using leftover shrimp. And we’ve got you covered if you’re looking for something to serve with your pot pie.
- 8 Tbs (1 stick) butter
- 1 small onion, chopped
- 1 C. mushrooms (sliced)
- Salt and black pepper to taste
- 2 Tbs. flour, plus more for dusting
- 1½ C. milk
- ¼ C. clam juice
- ¼ C. dry sherry
- ½ pound crabmeat, well drained and picked clean of shells
- ½ pound shrimp, cooked, and shelled
- 1 C. frozen peas
- Pilsbury crescent rolls. Rolled together with seams pinched. or try to find the sheets. They are hard to find but walmart is a good place to start.
- Preheat the oven to 350 degrees F with a rack in the middle position.
- In a medium pot over medium heat, melt the butter. Add the onions and mushrooms and cook, stirring occasionally, until softened, 3 to 5 minutes. Sprinkle with salt and pepper. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Add the milk, clam juice, and sherry. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Add the crabmeat, shrimp and peas. Remove from the heat and transfer to the refrigerator to cool.
- Meanwhile, unroll the Pilsbury crescents on a lightly floured surface. Place 4 (8-ounce) ovenproof bowls or large ramekins rim down on the pastry and cut out 4 circles a bit larger than the bowls (you may need to roll the pastry out a bit to accommodate all the bowls). Brush the circles with the egg wash. Set the egg wash aside.
- When the crab filling has cooled, divide it among the 4 bowls. Brush the rims of the bowls with the egg wash, lay a crescent circle over each, and seal the edges. Cut steam vents in the pastry and brush with the egg mixture. Place the bowls on a baking sheet and bake on the middle rack until the crescent roll is puffed and golden, 20 to 25 minutes. Serve hot.
