Dungeness Crab and
Sweet Pea Pot Pies
Pacific Seafood Group
¼ cup butter
¼ cup flour
½ onion, chopped
1 carrot, chopped
¼ cup white wine
2 cups whole milk
1 cup fresh sweet peas
1 tablespoon plus
1 teaspoon chopped
fresh parsley, divided
1 pound fresh Dungeness
Salt and pepper
Pastry dough for single-
crust 9-inch pie
Melt butter in a medium saucepan over
medium heat. Add flour and cook for
3 minutes, stirring occasionally. Add onion
and carrot; cook for another 2 minutes.
Add wine and stir to blend.
Slowly add milk and heat until the sauce
thickens. Add peas, 1 tablespoon parsley and
crab. Season to taste with salt and pepper.
This can be prepared a day ahead and kept
in the refrigerator.
Preheat oven to 350°F.
Place the crab filling in 4 individual 8- to
12-ounce round ramekins.
Roll out the pie crust and cut into 4 round
circles slightly larger than the ramekins.
Place the crust on top of the ramekins. It
should drape over the sides a little.
Beat egg with 1 tablespoon water. Brush the
top of each pie crust with egg wash. Sprinkle
with the remaining parsley.
Bake for about 45 minutes, or until the
tops are golden brown and the filling is hot.
Makes 4 servings.
King Crab Legs and Grits
International Seafood Ventures
3 cups chicken broth
1 cup grits
3 tablespoons butter
4 bacon slices, diced
¼ cup dry white wine
1 sweet onion, diced
1 tablespoon minced garlic
1 pinch of cayenne pepper
1 red bell pepper, diced
1 tomato, seeded and diced
¼ cup sliced green
2 pounds cooked king
crab leg meat
Salt and pepper
In a medium saucepan, bring chicken broth to
a boil. Gradually stir in grits. Reduce the heat
and simmer, stirring occasionally, until creamy,
about 20 minutes. Fold in butter.
Meanwhile, cook bacon in a sauté pan over
medium-high heat, stirring frequently, until
crisp. Deglaze with wine, then add onion,
garlic, cayenne and red bell pepper to the pan.
Cook, stirring, until the onion is translucent.
Add tomato and 2 tablespoons green onions;
sauté for 3-4 minutes. Lower the heat and
gently fold in crab meat, stirring until heated
through. Season to taste with salt and pepper.
Spoon the grits into a serving bowl, top with the
crab mixture, and garnish with the remaining
green onions. Makes 4-6 servings.