Description
Delicious and easy-to-make mini pot pies filled with lump crab meat and vegetables, wrapped in flaky crescent roll dough.
Ingredients
Scale
- 2 cans refrigerated crescent roll dough
- 8 ounces lump crab meat, drained
- 2 tablespoons unsalted butter
- 1/4 cup finely minced shallots (or yellow onion)
- 1/4 cup finely minced celery
- 2 tablespoons all-purpose flour
- 1 cup whole milk (or half-and-half)
- 1/2 cup chicken or vegetable broth
- 1/2 cup finely diced cooked carrots
- 1/2 cup frozen green peas
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon dried dill
- 1/4 teaspoon white pepper
- Salt to taste
- 1 large egg
- 1 teaspoon water or milk
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin.
- In a medium saucepan or skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 1/4 cup of finely minced shallots (or yellow onion) and 1/4 cup of finely minced celery. Sauté gently for about 3-4 minutes, until softened and fragrant but not browned.
- Sprinkle 2 tablespoons of all-purpose flour over the softened vegetables. Cook, stirring constantly, for 1 minute.
- Gradually whisk in 1 cup of whole milk (or half-and-half) and 1/2 cup of chicken or vegetable broth. Keep whisking to prevent lumps until the sauce is smooth and begins to thicken, about 2-3 minutes.
- Stir in 1/2 cup of finely diced cooked carrots and 1/2 cup of frozen green peas. Add 1 teaspoon of Old Bay seasoning, 1/2 teaspoon of dried dill, 1/4 teaspoon of white pepper, and salt to taste. Simmer for 2 minutes.
- Gently fold in 8 ounces of drained lump crab meat. Remove the saucepan from the heat and let the filling cool slightly.
- Carefully unroll the two cans of crescent roll dough on a clean, lightly floured surface. For each muffin cup, use two crescent roll triangles, overlapping the wider ends slightly and pressing them together to form a rough square or rectangle. Press this dough into each muffin cup.
- Spoon about 2-3 tablespoons of the cooled crab filling into each crescent roll-lined muffin cup. Place your prepared top crusts over the filling and gently press the edges to seal.
- In a small bowl, whisk together one large egg with 1 teaspoon of water or milk to create an egg wash. Lightly brush the tops of each mini pie with this egg wash. Cut a small slit or two in the top of each pie to allow steam to escape.
- Place the muffin tin in your preheated oven. Bake for 18-22 minutes, or until the crescent roll crusts are golden brown and the filling is bubbly.
- Once baked, remove the muffin tin from the oven and let the mini pot pies cool in the tin for 5 minutes before carefully removing them.
Notes
- For added flavor, you can include fresh herbs in the filling.
- These mini pot pies can be refrigerated and reheated.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg