Creamy Crab Boil Potpie

Steps

1. 1

   Pre-cook and dice the redskin potatoes. The creator microwaved them for about 10 minutes to save time.

   Start 10-minute timer
2. 2

   Heat the oil and 2 tablespoons unsalted butter in a hot pan.

3. 3

   Add the sausage and cook until it develops a nice color, taking care not to overcook or char it.

4. 4

   Remove the browned sausage from the pan and set it aside.

5. 5

   Add the frozen mirepoix to the pan and cook it in the remaining fat.

6. 6

   Add the minced fresh garlic and cook it with the mirepoix.

7. 7

   Add the tomato paste and stir it into the vegetables.

8. 8

   Add the additional butter referenced in the transcript, if needed, and let it melt.

9. 9

   Add the all-purpose flour and stir to incorporate it into the butter and vegetables.

10. 10

    Add the canned lump crab and stir it into the pan.

11. 11

    Pour in the chicken broth. Bring the mixture to a simmer.

12. 12

    Add the half-and-half and season with the Old Bay, onion powder, garlic powder, and black pepper.

13. 13

    Add the pre-cooked diced potatoes and return the sausage to the pan. Stir and simmer until the filling becomes thick and creamy.

14. 14

    Transfer the creamy seafood filling to a lightly greased baking dish.

15. 15

    Prepare both boxes of Cheddar Bay biscuits according to their package directions, replacing the water with milk and adding an extra 1/2 cup milk so the batter is looser and spreadable.

16. 16

    Spread the biscuit batter over the filling, reaching from corner to corner of the baking dish.

17. 17

    Lightly brush the biscuit topping with the garlic butter made from the biscuit seasoning packets and 1/2 stick butter. Sprinkle with extra cheese if desired.

18. 18

    Bake at 425°F (220 °C) for 25–30 minutes, or until the top is golden brown and the biscuit interior is fully baked rather than raw. Oven performance may vary, so monitor it closely.

    Start 30-minute timer