The Maryland cousin to our popular lobster pot pie, this new version is made with jumbo lump crabmeat surrounded by creamy crab bisque with a touch of sherry and seafood spices, and then topped with buttery, flaky puff pastry. The pot pies come prepared in oven-proof ramekins. Four 5.3 ounce pot pies.
Ingredients
Jumbo lump crabmeat, puff pastry (butter, unbleached flour, salt, lemon juice) cream, milk, water, butter, tomato paste, sherry, modified corn starch, sugar, spices, hydrolyzed wheat gluten, hydrolyzed corn,soy, maltodextrin, dried potato flakes, natural flavor, lobster extract, autolyzed yeast extract, xanthan gum, disodium inosinate, disodium guanylate.
Cooking Instructions
Thaw in refrigerator. Preheat oven to 425 degrees. Bake on sheet pan for 15 minutes or until pastry has begun to puff. Reduce heat to 350 and continue baking for another 10 minutes until pastry is golden brown. Remove from oven and allow to cool for 3-5 minutes before serving
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