Jumbo Lump Crab Pot Pie

Instructions

• In a small bowl, gently sort through the crab meat to remove any shell, taking care not to break up the lumps. Set aside.
• In a large Dutch oven or heavy-bottom sauce pan, melt the butter over medium-low heat and add the onion and celery, cooking for 5-7 minutes until soft.
• Add the garlic and cook for an additional minute, stirring periodically.
• Slowly add the flour and cook for 3-4 minutes.
• Stir in the brandy, seafood stock, and Old Bay.
• Bring to a simmer and allow the sauce to thicken, stirring periodically, for 3-5 minutes.
• Stir in the heavy cream and remove from the heat. Stir in the crabmeat, corn kernels, and parsley.
• Preheat the oven to 425F.
• Divide the filling into 4 souffle-sized ramekins (approximately 4 x 2 inches) and place on a baking sheet.
• On a lightly floured surface, roll the puff pastry thin and cut out 4 rounds 1/2 to 1 inch larger than the width of the ramekins.
• Brush the egg wash on the rim of each ramekin and 1/2 inch down the outer side.
• Top with puff pastry, folding the excess over and gently pressing it against the ramekins (a fork can also be lightly pressed against the pastry to help seal it to the dish).
• Brush the top of the dough with a light coating of egg wash, and use a small knife to poke 3 small holes in the top of each pot pie. This will help vent the steam while cooking.
• Bake for 20-25 minutes, or until the tops are golden brown.
• Allow to cool briefly before serving.