Canned Crab Pot Pie

Welcome to another Seafood Saturday! As temperatures are starting to drop here in the south, this classic pot pie recipe with a twist of canned crab is a great way to get in those heart healthy omega threes while enjoying the heartiness of the dish.

INGREDIENTS

12 oz. canned crab

1, 16 oz. bag frozen peas & carrots

1, 10 oz. bag frozen mushrooms

1 lemon

2 Tbsp. parsley

2 Tbsp. clam juice

¼ c. canned pumpkin

1 tsp. Salt

2 tsp. Pepper

½ tsp. garlic powder

¼ tsp. Onion powder

1 sheets puff pastry

3 Tbsp. Milk

2 Tbsp. flour

1 egg

DIRECTIONS

1. Preheat oven to 350 degrees
2. In a large pan saute frozen vegetables and let all the water it creates, evaporate
3. Add in lemon zest and juice, parsley, clam juice, canned pumpkin, salt and pepper, garlic and onion powder
4. Drain canned crab and combine into vegetables
5. Sprinkle flour over mixture and combine
6. Add in milk and combine
7. Thinly roll puff pastry and cut to 8x8 dish and place inside
8. Use leaf and pumpkin cookie cutters to cut out shapes to put on the sides of the crust
9. Pour mixture into dish and fold over any excess dough and place shapes on crust sides
10. Crack and whisk an egg and brush onto crust
11. Bake for 25 minutes until golden brown

NUTRITION

Serves 4

Calories 401

Protein 29

Carbohydrates 37g

Fiber 4g

Sugar 7g

Fat 15g

Cholesterol 47mg

Sodium 913mg