Joe’s Stone Crab Pot Pie

Buttery, golden puff pastry tops these irresistible casseroles from the famed Miami seafood restaurant.

Serves
2
Time
1 hour 30 minutes

PHOTO: DOAA ELKADY • FOOD STYLING: THU BUSER

Updated on March 6, 2026

Store-bought crab soup base or shellfish bouillon intensifies the flavor of the creamy filling in these savory pies from the legendary Joe’s Stone Crab in Miami. Frozen puff pastry makes easy work of topping the individual casseroles.

Featured in “How Stone Crab Saved Me From a Lifetime of Bad Birthdays” by Francine Prose in the October 2010 issue.

Ingredients

3 Tbsp. unsalted butter, divided
2 Tbsp. all-purpose flour
1¼ cups heavy cream
¼ cup milk
2 Tbsp. crab soup base or shellfish bouillon
Kosher salt and freshly ground black pepper
1 small carrot, peeled and cut into small cubes
1 small new potato, peeled and cut into small cubes
⅓ cup frozen peas
12 pearl onions, peeled
1 small celery stalk, finely chopped
1 large button mushroom, stemmed and finely chopped
¼ medium red bell pepper, finely chopped
10 oz. stone, Jonah, or jumbo lump crab meat
One 9- by 11-in. sheet all-butter frozen puff pastry, thawed
Paprika, for sprinkling

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 350°F. In a small pot over medium-high heat, melt 1 tablespoon of the butter. Add the flour and cook, stirring continuously, until lightly toasted, 1–2 minutes. Add the cream, milk, and crab soup base and bring to a simmer. Cook, whisking frequently, until smooth and thickened, 3–4 minutes. Season to taste with salt and black pepper. Set aside.

Step 2

In a medium skillet over medium-high heat, melt 1 tablespoon of butter. Add the carrot and potato and cook, stirring frequently, until just soft, 4–5 minutes. Add the peas, onions, celery, mushroom, and bell pepper and cook until heated through, 2–3 minutes. Transfer to a large bowl, gently stir in the crab meat and reserved cream sauce, and season to taste with salt and black pepper. Divide the mixture between two 4½-inch-diameter, 10-ounce ovenproof ramekins or mini pie pans, mounding if necessary to fit. Set aside.

Step 3

Using a rolling pin, gently roll out the puff pastry to a thickness of ¼ inch. Using a 6-inch round cutter, cut out two pastry rounds and place one on top of each ramekin, sealing the edges around the rims. Place the pies on a foil-lined baking sheet. Using a knife, poke a small hole in the top of each pastry. Melt the remaining 1 tablespoon of butter, brush over the pastry, and sprinkle with paprika. Bake until the pastry is golden brown, 35–40 minutes. Set aside to cool for 10 minutes before serving.

Position a rack in the center of the oven and preheat to 350°F. In a small pot over medium-high heat, melt 1 tablespoon of the butter. Add the flour and cook, stirring continuously, until lightly toasted, 1–2 minutes. Add the cream, milk, and crab soup base and bring to a simmer. Cook, whisking frequently, until smooth and thickened, 3–4 minutes. Season to taste with salt and black pepper. Set aside.
In a medium skillet over medium-high heat, melt 1 tablespoon of butter. Add the carrot and potato and cook, stirring frequently, until just soft, 4–5 minutes. Add the peas, onions, celery, mushroom, and bell pepper and cook until heated through, 2–3 minutes. Transfer to a large bowl, gently stir in the crab meat and reserved cream sauce, and season to taste with salt and black pepper. Divide the mixture between two 4½-inch-diameter, 10-ounce ovenproof ramekins or mini pie pans, mounding if necessary to fit. Set aside.
Using a rolling pin, gently roll out the puff pastry to a thickness of ¼ inch. Using a 6-inch round cutter, cut out two pastry rounds and place one on top of each ramekin, sealing the edges around the rims. Place the pies on a foil-lined baking sheet. Using a knife, poke a small hole in the top of each pastry. Melt the remaining 1 tablespoon of butter, brush over the pastry, and sprinkle with paprika. Bake until the pastry is golden brown, 35–40 minutes. Set aside to cool for 10 minutes before serving.