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

1/2 cup of sliced frozen fresh snap peas

1/2 cup of baby carrots sliced

1/2 cup of fresh whole kernel corn

1/2 cup of sliced fresh mushrooms

1/4 cup of fresh chopped Cilantro

1/4 cup of diced Walla Walla Sweet Onion

2 tablespoons of fresh diced Jalapeno

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 as a mold to cut-out 6 pie tops. Roll cut-outs with rolling pin so they’re slightly larger and thinner. Puncture pie tops several times with fork. Spoon mixture liberally into each ramekin. Cover ramekins with pie crust tops. Brush pie crust tops with mixture of 1 egg, 1tbsp of butter, 1tbsp of milk. 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

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