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Seafood Potpies

You'll really like this recipe if you favor crab and shrimp. It's an old family favorite, and it tastes gourmet even though it's so easy to make. All my friends love it! —Carol Hickey Lake St. Louis, Missouri
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    2 servings


  • 1 sheet refrigerated pie pastry
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 can (4 ounces) tiny shrimp, rinsed and drained
  • 1/2 cup chopped celery
  • 1/2 cup mayonnaise
  • 1/4 cup chopped green pepper
  • 2 tablespoons diced pimientos
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons chopped onion
  • 1/4 teaspoon seafood seasoning
  • 1/4 cup shredded cheddar cheese


  • On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut out two 7-in. circles (discard scraps or save for another use). Press pastry circles onto the bottom and up the sides of two ungreased 10-oz. custard cups.
  • Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden brown. Reduce heat to 375°.
  • In a small bowl, combine the crab, shrimp, celery, mayonnaise, green pepper, pimientos, lemon juice, onion and seafood seasoning. Spoon into hot shells. Sprinkle with cheese. Bake for 20-25 minutes or until bubbly and cheese is melted.
Nutrition Facts
1 potpie: 878 calories, 65g fat (17g saturated fat), 257mg cholesterol, 1717mg sodium, 38g carbohydrate (4g sugars, 1g fiber), 33g protein.
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Average Rating:
  • MurphyNJ
    May 5, 2014

    My husband loved this. I mixed the cheese in with the seafood and topped it with fried onion rings. This filling was so delicious that I wouldn't use it in a crust again. I would just bake it in a casserole dish and serve it over mixed greens. Don't be surprised at the price of a can of crab meat - worth it though for a different type of supper.

  • terratoo
    Feb 8, 2013

    This is a favorite of ours. The variety of seafood is great. Makes a nice dinner for two.

  • ksandjs1
    Oct 11, 2011

    No comment left

  • sueinalaska
    Feb 6, 2007

    No comment left

  • Diana
    Dec 30, 2006

    No comment left