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Crab and Shrimp Pot Pie

3 TBSP. butter
1/2 cup finely chopped green onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped celery
2 TBSP. flour
1 cup whole milk
1 cup fresh shrimp cooked
12 oz. crabmeat
1 (10 oz.) can cream corn
1 cup cooked potatoes, cut into chunks
1 pinch ground red pepper
1/2 tsp. garlic powder
Salt to taste
White pepper to taste
1 piecrust from package of refrigerator piecrust
1 TBSP. chopped fresh parsley

Melt butter in a large saucepan.
Add green onion, bell pepper and celery.
Cook until vegetables are tender.
With a slotted spoon, remove vegetables to a bowl, leaving as much butter as possible in the pan.
Add the flour to pan, whisking until smooth.
Add milk; whisk until smooth.
Let simmer until sauce thickens.
Add shrimp, crabmeat, corn, potatoes, red pepper, garlic powder, salt and white pepper.
Simmer until mixture is heated through.
Divide among 4 individual baking dishes.
Preheat oven to 400 degrees.
On a floured surface, unroll piecrust.
Sprinkle with chopped parsley; roll out to 1/8 thickness.
Cut dough into 4 pieces, and top each baking dish with a piece; trim off excess.
Bake until crust is golden brown, 25 minutes.
Serves 4.

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