Welcome to another Seafood Saturday! As temperatures are starting to drop here in the south, this classic pot pie recipe with a twist of canned crab is a great way to get in those heart healthy omega threes while enjoying the heartiness of the dish.
INGREDIENTS
12 oz. canned crab
1, 16 oz. bag frozen peas & carrots
1, 10 oz. bag frozen mushrooms
1 lemon
2 Tbsp. parsley
2 Tbsp. clam juice
¼ c. canned pumpkin
1 tsp. Salt
2 tsp. Pepper
½ tsp. garlic powder
¼ tsp. Onion powder
1 sheets puff pastry
3 Tbsp. Milk
2 Tbsp. flour
1 egg
DIRECTIONS
- Preheat oven to 350 degrees
- In a large pan saute frozen vegetables and let all the water it creates, evaporate
- Add in lemon zest and juice, parsley, clam juice, canned pumpkin, salt and pepper, garlic and onion powder
- Drain canned crab and combine into vegetables
- Sprinkle flour over mixture and combine
- Add in milk and combine
- Thinly roll puff pastry and cut to 8x8 dish and place inside
- Use leaf and pumpkin cookie cutters to cut out shapes to put on the sides of the crust
- Pour mixture into dish and fold over any excess dough and place shapes on crust sides
- Crack and whisk an egg and brush onto crust
- Bake for 25 minutes until golden brown
NUTRITION
Serves 4
Calories 401
Protein 29
Carbohydrates 37g
Fiber 4g
Sugar 7g
Fat 15g
Cholesterol 47mg
Sodium 913mg
