Crab & Shrimp Pot Pie
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
A delicious pot pie made up of crab and shrimp!
Ingredients
  • 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.
Instructions
  1. Preheat the oven to 350 degrees F with a rack in the middle position.
  2. 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.
  3. 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.
  4. 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.
Recipe by Daily DIY Life at https://www.dailydiylife.com/crab-shrimp-pot-pie/