Potpie With A Creative Twist

(MS) — Though crabmeat may not be the first thing people think of when recalling “potpie,” the versatility of potpie makes it amenable to any number of unique ingredients. Cooks aiming to expand their potpie horizons can try their hands at the following recipe for “Deviled Crab Potpie” from Elinor Klivans’ “Potpies” (Chronicle Books).

Deviled Crab Potpie

Serves 4 as an entrée or 8 as an appetizer

Filling

1 pound fresh lump crabmeat, picked over for shell 1/4 cup mayonnaise 1 tablespoon unsalted butter 1/2 cup finely chopped onion 1/2 cup finely chopped celery 1/4 cup finely chopped red bell pepper 1 tablespoon finely chopped fresh parsley 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice 1 teaspoon paprika (sweet Hungarian preferred) 2 teaspoons Worcestershire sauce Salt and freshly ground black pepper Topping

1 1/2 cups panko (Japanese bread crumbs) 1 teaspoon paprika (sweet Hungarian preferred) 4 tablespoons unsalted butter, melted 1. Position a rack in the middle of the oven. Preheat the oven to 375 F. Put four ovenproof baking dishes or ovenproof bowls with a 2-cup capacity (for (entrées) or 8 ramekins with a 1-cup capacity (for appetizers) on a baking sheet. The baking sheet makes it easier to move the baking dishes in and out of the oven.

2. Make the filling: In a medium bowl, stir the crabmeat and mayonnaise together. Set aside.

3. In a medium skillet, melt the butter over medium heat for 1 minute. Add the onion, celery and bell pepper and cook until they soften, about 5 minutes, stirring often. Remove the pan from the heat and set aside. Stir the parsley, lemon zest, lemon juice, paprika, and Worcestershire into the crabmeat. Stir in the onion mixture. Season with salt and pepper. Divide the filling evenly among the baking dishes.

4. Prepare the topping: In a medium bowl, stir the panko, paprika and melted butter together to evenly moisten the panko. Divide the mixture evenly among the filled baking containers. Pat gently to form a firm, even coating over the crabmeat.

5. Bake until the topping is lightly browned and the juices are bubbling gently, about 15 minutes. Protecting your hands with pot holders, put the hot baking dishes on individual plates and serve.

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