This dish is definitely on the spicy side, which is great for my family since we love spicy food. As a matter of fact, my first go around with this dish was TOO spicy for us, so I toned it down. It's still spicy! Easy enough to adjust though...add less Creole seasoning if you're not a spicy food lover (or when you make the Creole seasoning, just use less cayenne). Add more seasoning if you're one of those brave souls who says "the hotter the food the better!" Just give the roux sauce a quick taste or two before adding to your crab and veggies and adjust your seasoning or salt accordingly.
Creole Crab Pot Pie
by Susan W
makes 2 pies in 5-inch ramekins (one could easily serve two, or eat a whole one if you're super hungry)
1 cup potatoes, unpeeled, scrubbed and diced
2/3 cup carrots, diced
2/3 cup onion, diced
1/2 cup celery, diced
2 Tablespoons olive oil, divided
1 Tablespoon plus 1 teaspoon creole seasoning, divided (here is the recipe that I used)
2 1/2 cups milk (do not use non-fat)
1/2 cup Kary's Dry Roux
1/2 teaspoon kosher salt (more to taste if you like)
1/2 pound crab meat (if using canned be sure to drain, rinse and remove excess water)
1/2 cup baby peas
1 sheet puff pastry, thawed
1 teaspoon water
A little flour for dusting your pastry surface
In a medium bowl, toss diced potatoes and carrots with 1 Tablespoon olive oil and 1/2 teaspoon creole seasoning. Spread out on foil-lined baking sheet and roast at 425°F for approximately 15 minutes, until just tender (definitely oven roast these veggies...you'll taste the difference and you won't be a bit sorry!) While the carrots and potatoes are roasting, heat 1 Tablespoon olive oil in a skillet. In a medium bowl, toss onion and celery with 1/2 teaspoon creole seasoning. Add to skillet and saute until just tender. While all the veggies are cooking, heat milk in a saucepan until bubbles form around edges (do not boil). Whisk in Kary's Dry Roux, 1 Tablespoon creole seasoning and 1/2 teaspoon salt and cook until thickened. When all veggies are done, toss them into a large bowl, along with crab meat and peas. Pour in roux mixture and gently fold together. Cover and let cool in refrigerator.
When filling is cooled, in a small bowl whisk one egg and 1 teaspoon of water. Set aside. Unfold puff pastry on a surface lightly dusted with flour. Gently roll out the puff pastry a little and then place your ramekins face-down onto pastry. With a knife, cut circles around each that are a little larger than the bowls (about 1/2 inch or so). Fill each ramekin with crab mixture. Brush outer rims of two 5-inch ramekins with egg wash and carefully lay each pastry circle over top of each. Press pastry down over rim of ramekins to seal. Cut three or four slits in top of each pot pie and brush with egg wash. Bake at 350°F for approximately 35 to 45 minutes, or until tops of pot pies are golden brown. Bon appetit!