Crab Meat Pie Recipe

Prepare and blind-bake shell

Preheat oven to 400°F (200°C). On a lightly floured surface, roll one puff pastry sheet to about 1/8-inch thickness to smooth seams. Line a 9-inch (or two 5-inch individual) tart pan(s) with removable bottom with the pastry, pressing into edges and trimming excess. Use the second sheet to cut a decorative top or vents. Prick the bottom lightly with a fork. Chill in refrigerator 15 minutes. Line the pastry with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, brush gently with 1 tablespoon melted butter, and return to oven 6–8 minutes more until golden and set. Reduce oven to 375°F (190°C) for final filling bake. Allow shell to cool slightly.

Egg wash & finish

Whisk the egg with cold water for an egg wash. When filling is added later, brush exposed pastry edges with egg wash before baking final 10–12 minutes for a glossy finish.

In a small nonstick skillet over medium heat, melt 1 tsp butter. Add pecan halves and 2 tbs granulated sugar, stirring constantly until sugar melts and coats pecans and they turn fragrant and toasted, about 3–4 minutes. Transfer to a sheet of parchment immediately and separate pecans with a fork; sprinkle lightly with 1 tsp fine sea salt. Let cool. Roughly chop half the pecans for folding into the crab filling, and reserve whole halves for garnish.

In a medium skillet over medium-low heat, melt 3 tbs butter. Add minced shallot and cook gently until translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds more until fragrant; do not brown.

Remove skillet from heat and stir in 1 tbs lemon juice, Dijon mustard, creme fraiche, chopped parsley, egg yolk, salt and pepper until smooth and slightly thick. Taste and adjust seasoning. Allow mixture to cool 2 minutes.

Gently fold in lump crab meat and the coarsely chopped caramelized pecans, taking care not to break up the lumps. The filling should be moist but not watery; if very wet, refrigerate 10 minutes to firm slightly.

Spoon the crab mixture into the pre-baked puff pastry shell, mounding slightly but leaving a 1/4-inch edge. Brush the pastry rim with egg wash. If using a top crust or vents, place decorative pastry top and brush with egg wash and scatter reserved whole caramelized pecans on top.

Bake at 375°F (190°C) for 10–12 minutes, until filling is just set and pastry is golden. Remove from oven and let rest 5 minutes before serving.

While the tart bakes, make the meunière: in a small saucepan over medium heat, melt 2 tbs butter and add minced shallot; cook 1–2 minutes until softened. Add 1 tbs white wine and simmer 1 minute to reduce slightly.

Lower heat to medium-low and add remaining 4 tbs butter in small pieces, whisking constantly to form a smooth emulsified sauce (do not let butter brown). Stir in 2 tbs lemon juice, chopped parsley, salt and pepper. Taste and adjust acidity and seasoning. Keep warm until plating.

Place slice or individual crab pie on warm plates. Spoon 1–2 tbs of warm meunière sauce over the top and around the base. Sprinkle with remaining chopped caramelized pecans for crunch and finish with microgreens or chives and a lemon wedge on the side.

Serve immediately so the puff pastry stays crisp and the crab remains tender.