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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Crab pot pie?
Hi everyone! Lurker who admires all of you here! I am *hopefully* making a fancy dinner date for the husband and found a recipe online for Crab pot pie. 2 questions.. 1) does anyone have a recipe that they recommend since I am unsure of this one, and 2) can i make it today and bake tomorrow?
Thanks!!
Re: Crab pot pie?
I'm a little lazy when it comes to pot pie, but you could try this method. Also, as a sidenote, I generally use the same pot pie recipe every time and just change the sauce and the meat... it usually turns out alright but I haven't tried crab pot pie. This is what I would try if I was going to:
Make a pie crust (you can use the boxed stuff, or this recipe is what I use, except I double it):
http://allrecipes.com/recipe/butter-flaky-pie-crust/
I'd blind bake the bottom for a little bit, and have the top crust ready to go.
Then, get some carrots, potatoes, corn, celery, onion, and any other veggie you like and chop into cubelike shapes (it definitely doesn't have to be perfect). I saute them in a little butter until they're softer, and then I push the veggies to the edge of the pan and make a roux by adding a few tablespoons of butter and equal amounts of flour. Cook that in the middle of the pan, whisking/stirring constantly for a minute or two. Then, slowly add as many cups of stock (I would use seafood stock) as you had tablespoons of butter. Stir it all together to get rid of any lumps, and let simmer. You can add wine and herbs at this point too, as well as other flavorings. I would add the crab in the last few minutes. If it doesn't thicken up enough, use some cornstarch.
Put all that on top of the partially baked bottom crust. Put the top crust on, and I like to make a couple slits just to be sure it doesn't bubble over. Pop in the oven at 350 and bake until the top crust is done (usually about 30 mins, but it really can depend, so just look at it every so often).
It seems like a lot of work, but this actually turns into a decent pot pie. If I were you, I'd use some wine in the sauce, and definitely some old bay seasoning. Luckily, pot pie's pretty versatile, so you can't go wrong
I hope this recipe works for you!