Angie's Seafood Pot Pie
2 cups 2 tablespoons plus 1 ⁄ unsalted butter, divided
1/4 cup all-purpose flour
2 bottles (8- ounce) clam juice
1/2 teaspoon salt
1 pound lump crab or lobster, drained and picked
1 large egg, beaten
Unroll pie crusts on work surface; invert 6 (10-ounce) ramekins or custard cups onto pie crusts. Cut around edges of ramekins with the tip of a sharp knife to make circles. Spoon seafood mixture evenly into ramekins. Whisk together egg and 1 tablespoon water. Brush pie crust circle edges with egg wash; place 1 circle, egg wash side down, over seafood mixture in each ramekin, pressing down to seal to 4 slits in each crust to vent. Place on a foil- or parchment-lined baking sheet.
This is a recipe that I created a while back for seafood pot pie. I prefer crab or lobster in this recipe. All you need is a salad you have a complete meal. You can use different vegetables this recipe if you desire.
October 7, 2010