Dungeness Crab Pot Pie

2 Lb. Orca Bay Dungeness Crab, meat picked (Yields about 2 C.)
2 ea., 9” Pie Crusts, premade, either purchased or home made
2 Tbsp. Butter
1-1/2 C. Onion, 3/8” dice
2 tsp. Garlic, minced
1 C. Carrots, 3/8” slices
1 C. Celery, 3/8” slices
3 Tbsp. Flour, all purpose
1 C. Milk (Skim, 1%, 2%, or whole is fine)
1/2 C. Cream
1/2 C. Mozzarella Cheese, shredded
1/4 C. Bleu Cheese, crumbled (optional, but it really adds a nice depth of flavor!)
1 Tbsp. Tarragon, fresh, minced
1/2 tsp. Salt
Pinch coarse ground Black Pepper, or to taste

55 Minutes / Serves 8 / Easy / Print Recipe

METHOD:

Preheat oven to 350oF. and place rack in center of oven.
Line bottom of 9” pie pan with one crust and have other crust ready to go.
Fill medium saucepan 3/4ths full of salted water and bring to a boil on stove.
Then add flour, stir to combine, and cook over medium heat another one to two minutes.
Add the milk and cream to the onion mixture, reduce heat to low, and stir frequently until simmering and thickened.
Drain well and set aside.
Squeeze the excess water out of the crab meat, add it to the milk and onion mixture, and then stir in the carrots and celery.
(brushing the pie crust with an egg/milk or egg/water wash will make it shiny and bright and golden!)
Cool slightly, if you can, before enjoying!

Recipe Submitted by Roger Fickenscher.

Snow Crab, King Crab, Blue Crab

Orca Bay Seafoods