Oh Boy! Oregon's Crab Pot Pie Sept 3, 2016 22:07:55 GMT
Post by Admin on Sept 3, 2016 22:07:55 GMT
Oregon’s Crab Pot Pie
Oregon’s Crab Pot Pie is a new recipe based on one of our favorites the traditional recipe for chicken pot pie. The difference it is using fresh picked Dungeness crab meat and clam stock in place of using chicken and chicken stock; plus, I like potatoes in my pie. A light flaky top crust and thick creamy rue is the secret to the success of the crab pot pie you serve your family and friends.
Use the crabmeat from 3 or4 Dungeness crabs and the crabmeat from the claws and honeycomb of red rock crabs.
1 cup of medium sweet yellow onion chopped
2 medium to large white rose preferred or russet potatoes peeled and medium chopped.
2 cups of 3 or 4 celery stocks chopped.
2 cups of 3 or 4 carrot sticks chopped.
1 16 ounce package of frozen peas.
1 46 oz. can of no clams added clam juice.
1 cup of no clams added clam juice reserved from the 46 oz. can of clam juice.
1 cup of room temperature half and half.
2 teaspoons of salt. 1 tsp for the pie crust and 1 in the pie mixture.
1/2 half teaspoon of black pepper
1 one pound package of Morrell Snow Cap Lard
1/2 stick of butter
2 1/2 cups of all-purpose flour 2 cups for the pie crust recipe. Reserve 1/2 cup flour for the rue.
1 stick of butter
Preparation: Pie Crust
1. Combine and sift 2 cups of flour with a teaspoon of salt into a mixing bowl.
2. Cut in 2/3 cups of lard with a pastry blender, two knives or a blending fork until the pieces are the size of small peas.
3. Add 5 to 7 tbsp. of Ice water a few drops at a time until the particles just hold together.
4. Press together lightly to form a ball.
5. Chill the dough for several hours for easier handling.
6. Roll out pastry to a size exceeding the size of the deep dish baking dish by 1 inch and set aside.
Preparation: Crab Pot Pie
1. Once the crabs are cooked and picked use a fork to pick through the crab meat for pieces of cartilage and shell. Store the crabs in sealed plastic bags for future use or layer the crab in the bottom of a deep dish baking dish to a depth of 2 inches deep and set aside in the refrigerator.
2. Peel and Cut a medium sized sweet, Walla Walla onion into small diced pieces and set aside in a cup.
3. Thoroughly wash two medium potatoes, two to three carrots and two pieces of celery. Cut the potatoes, carrots and celery into medium pieces.
4. Combine the cut vegetables with the chopped onions and half the contents thawed fresh frozen green peas in a 6 quart sauce pan.
5. Cover the combined vegetables with no clams added clam stock (juice). Reserve a cup of the clam stock for use later in the rue.
6. Bring the combined vegetables to a low boil and cook for 10 minutes. Remove from the burner and drain the combined vegetables in a colander placed in a bowl to reserve the clam juice if needed and set aside.
7. Add the drained combined vegetables to the layer of crab in the deep dish baking dish. Using a large spoon fold the crab meat into the cooked mixed vegetables and set aside.
Preparation: The Rue:
1. Make a rue in a large skillet by melting 1/2 stick of butter over a medium heat.
2. Add 1/2 cup of all purpose flour to the melted butter stirring constantly with a whisk until the mixture is smooth and creamy in about 3 minutes. I prefer gluten free flour.
3. Turn the burner to high and add the room temperature half and half whisking constantly to at first thin the flour while thickening the rue. Add the cup of reserved clam juice slowly whisking constantly to maintain the thickness of the rue. Add more clam juice or half and half if necessary.
4. Pour the rue over the contents of mixed vegetables and crab in the deep dish baking dish.
5. Lift the pie crust and place it over the deep dish baking dish. Pinch the dough around the edge of the deep dish baking dish. Poke holes through the pie crust.
6. Preheat the oven to 400 degrees. Bake the crab pot pie for 45 minutes or until the pie crust is golden brown. Allow the crab pot pie to cool for 1/2 hour before serving.