Crab Pot Pie
This recipe takes the familiar comfort of a pot pie and layers it with the bold, aromatic flavors of Indian cooking. Sweet Dungeness crab is folded into a filling infused with mustard seeds, cumin, curry leaves, and Kashmiri chilies, then tucked beneath a flaky, cheesy biscuit crust.
This recipe takes the familiar comfort of a pot pie and layers it with the bold, aromatic flavors of Indian cooking. Sweet Dungeness crab is folded into a filling infused with mustard seeds, cumin, curry leaves, and Kashmiri chilies, then tucked beneath a flaky, cheesy biscuit crust. It’s a dish that bridges coastal seafood traditions with the warmth of spiced comfort food: hearty, fragrant, and unique.
Method
Bring a large pot of water to a rolling boil. Add the crabs, cover, and cook until the crab is warmed through and the shell is a bright orange color, 10 to 12 minutes. Reserve the cooking liquid. Allow the crabs to cool for 10 minutes.
Pick all of the meat from the shells (do not discard), place the meat in a large bowl and return the shells to the reserved liquid. Add half a cinnamon stick and the star anise and Kashmiri chilies. Turn the heat to low and simmer gently while you prepare the filling.
Heat a large pan over medium heat, add the butter and cook until bubbly. Stir in the mustard seeds, cumin seeds, and 7 curry leaves and cook until they begin to sizzle and release their aroma, about 3 minutes. Add the shallots, carrots, garlic, ginger, cilantro stems, and garam masala, and cook for 10 minutes or until the vegetables soften. Stir in the tomatoes and cook for another 10 minutes.
Meanwhile, set a fine-mesh sieve over a large heatproof bowl or pot. Strain the crab shell and cinnamon mixture through a fine mesh sieve. Discard the solids.
Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1 minute.
Gradually whisk in the strained liquid and cook, stirring often, until the sauce thickens and coats the back of a spoon. Stir in the heavy cream, then fold in the crab meat. Taste and add salt as needed. Spoon the filling into 8-ounce ramekins. You should have 10 to 12 portions. Add the fried shallots on top of the filling.
Preheat the oven to 375°F (190°C). Prepare the biscuit mix according to the package directions. Gently stir in the pepper jack cheese. Spoon the biscuit dough over the ramekins, taking care to evenly divide the mixture. Bake for 15 to 20 minutes or until the crust is golden brown.
Meanwhile, finely chop 3 curry leaves. In a small bowl, combine the melted butter and chopped curry leaves. Brush the tops of the biscuits with the butter mixture. Allow the pot pies to rest for 5 minutes before serving.
