Okay, so I recently spent a few days down in California at my Dad’s place in San Luis Obispo. He had just recently undergone open heart surgery, and wanted me to play ‘Top Chef’ during his convalescent period.
Since he’s a lover of Pacific NW seafood, I brought a few tasty ingredients with me on the plane – frozen cracked crab meat from Hood Canal, some of my homemade smoked salmon, and some frozen Razor Clams that we dug up early last Spring.
I had perfected my own personal recipe for Dungeness Crab Pot Pies a few weeks earlier, so I thought I would try them out on him. Here’s the recipe:
Pre-heat oven to 350 degrees.
1 lb. of Dungeness Crab Meat (or more if you’re a crabaholic like me!)
1 – 16oz. jar of creamy Alfredo sauce
1 cup of frozen fresh green peas
1 cup of baby carrots sliced
1 cup of sliced fresh mushrooms
1/4 cup of diced Walla Walla Sweet Onion
2 cloves of fresh garlic finely diced
1/4 teaspoon of cayenne pepper
1 package of pie crusts (usually comes in a 15oz. box w/ 2 rolled 9-in. crusts)
6 – 4in. diameter poreclin Ramekins
Combine all ingredients into a large mixing bowl. Roll out pie crust and use a ramekin to cut-out 6 pie tops. Puncture pie tops several times with fork. Spoon mixture liberally into each ramekin. Cover ramekins with pie tops. Place on cookie sheet and place into oven. Cook for 25-30 minutes.
Goes exceptionally well with a tossed Romaine salad, Sour Dough French Bread, and a glass of Pinot Grigio.
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Rich Jacobson is a licensed real estate professional providing knowledgeable empowerment and relentless representation for his clients of residential properties and vacant land throughout all of Kitsap County WA and portions of Pierce, Mason, and Jefferson Counties. You can also find him at KitsapLife.com, SOUNDBITEBLOG, ActiveRain, Facebook, Twitter, or e-mail: kitsapagent@gmail.com
