Crab & Corn Pot Pies

Crab & Corn Pot Pies

As Marylanders ourselves, we're excited to share this recipe from Celine's Eats that showcases our famous crab and local flavor. Read on for a great summer dish to add to your table!   


After living in Baltimore for several years, I associate summer with messy, but fun, crab boils, where you take a wooden hammer and start pounding away at the crabs to enjoy the sweet meat inside.

Although crab boils can be fun, these summer-inspired crab and corn pot pies taste great and don’t require you to work so hard for your food! The creamy filling has nice flavor from the smoky bacon, meaty crab, and sweet corn and pairs perfectly with the crisp, buttery puff pastry. The crab cutout on top is a classy and summery finishing touch that your family or guests will enjoy. You need to try these pot pies because they are absolutely delicious!


Crab and Corn Pot Pie
Yield: 5 servings


What you need:

- Five ramekins
- CookieCutterKingdom 3-inch Cute Crab Cookie Cutter



- 4 slices of bacon, chopped
- 2 garlic cloves, chopped
- 1 cup yellow onion, chopped
- ½ cup celery, chopped
- ½ cup carrot, chopped
- 2 tbsp fresh thyme leaves, chopped, plus more for garnish
- 1 tbsp Old Bay seasoning, plus more for garnish
- 3 cups low-sodium chicken stock
- 4 tbsp unsalted butter
- 3 tbsp unbleached all-purpose flour
- 3-4 ears of corn on the cob, or 2 cups frozen organic corn kernels
- ¾ cup whole milk
- 1 lb canned lump crabmeat
- 1 sheet frozen puff pastry, thawed
- 1 egg + 1 tsp water, beaten (egg wash)
- Salt and freshly ground black pepper, to taste
- 2 tbsp dry sherry, optional



In cast iron Dutch oven or heavy-bottom pot over medium heat, cook bacon until browned. Stir in garlic, onion, celery, carrot, thyme, and Old Bay. Cover and cook for 10 minutes, stirring occasionally. Add chicken stock and bring to a boil over medium-high heat. Season to taste with salt and pepper.

In small saucepan, melt butter over medium heat. Whisk in flour and cook roux (flour-butter mixture) for 1 minute. Transfer roux to chicken stock mixture and stir to combine. Stir in corn and bring mixture to a boil and cook until thickened. Stir in sherry and milk. Remove from heat and stir in crabmeat to heat through. Cover the pot and keep warm. Alternatively, refrigerate crab filling and reheat when ready to serve.

Preheat oven to 400 degrees Fahrenheit and line baking sheet with parchment paper. Lightly flour a clean work surface and unfold thawed puff pastry on it. Use a ramekin as a template and a sharp knife to cut out five circles. Use the crab cutter to cut five crabs out; place a crab on each dough circle. Brush puff pastry dough with egg wash. If desired, sprinkle Old Bay on top of the crab cutout. Bake for 15 minutes, piercing the side of the puff pastry if it puffs up unevenly.

Serve hot crab filling in ramekins and top with a puff pastry lid.

Celine's Eats


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