Lunch: Crab Pot Pie

This recipe includes superfoods such as:

Lemon

Health benefits of Crab Pot Pie

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 tablespoons plus 1 ⁄2 cup unsalted butter, divided
3 cups chopped leeks
1 cup chopped celery
1 cup chopped carrots
1/4 cup all-purpose flour
2 cups peeled, diced russet potatoes
2 (8-ounce) bottles clam juice
2 teaspoons lemon zest
1 1/2 teaspoons seafood seasoning
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 cup frozen peas
1 pound lump crabmeat, drained and picked
1 (14.1-ounce) package refrigerated pie crusts
1 large egg, beaten

Instructions

Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add next 3 ingredients; cook 5 minutes. Stir in flour; cook 1 minute. Add potatoes and next 5 ingredients; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes or until potatoes are tender. Remove from heat.
Melt remaining 1 ⁄2 cup butter in a small skillet over medium-low heat. Cook 3 to 4 minutes, stirring constantly, until butter is golden brown and fragrant. Stir browned butter, peas, and crabmeat into vegetable mixture.
Unroll pie crusts on work surface; invert 6 (10-ounce) ramekins or custard cups onto pie crusts. Cut around edges of ramekins with the tip of a sharp knife to make circles. Spoon crab mixture evenly into ramekins. Whisk together egg and 1 tablespoon water. Brush pie crust circle edges with egg wash; place 1 circle, egg wash side down, over crab mixture in each ramekin, pressing down to seal to 4 slits in each crust to vent. Place on a foil- or parchment-lined baking sheet.
Bake at 375 ° for 25 to 30 minutes or until golden brown.

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