Crab Pot Pies
Source: loosely adapted from a Paula Deen recipe
1/2 cup butter
1 small onion, chopped
1 stalk celery, chopped
1 cup sliced mushrooms
1 tsp salt
few grinds fresh ground black pepper
1/4 cup flour
1 1/2 cups milk
1/4 cup clam or shrimp juice
1/4 cup dry sherry
1 pound crabmeat, well drained and picked clean of shells
prepared pie crust or biscuits for topping
Melt butter over medium heat.
Add onion, celery and mushrooms and cook until softened, 3-5 minutes
Stir in salt, pepper and flour and cook for 1 minute stirring constantly.
Add the milk, clam juice, and sherry. Bring to a boil and cook, stirring, until thickened, about 2 minutes.
Add the crabmeat, remove from the heat and transfer to the refrigerator to cool.
Meanwhile, roll out pie crust or biscuit dough on a lightly floured surface.
Place 6 (8oz) ovenproof bowls or large ramekins rim down on the pastry and cut out circles to fit top of bowls.
When the crab filling has cooled, divide it among the 6 bowls.
Lay a pastry circle over each, and pierce with a knife in several places.
Place the bowls on a baking sheet and bake at 425 for 20-25 minutes until top is brown.
Makes 6 pot pies