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Little River Inn’s Crab Pot Pie

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 To celebrate Dungeness crab season we’ve obtained one of Chef Marc Dym’s favorite dishes you can try at home.

Recipe by Chef Marc Dym of Little River Inn



1 Tbsp                   Butter

1                              Yellow Onion (Diced)

1                              Leek (Diced)

2 stalks Celery (Diced)   

1                              Russet Potato (Diced)

2 Tbsp                   Flour

2 cups                   Clam Juice

1                            Lemon (Zested)

1 tsp                      Old Bay

Pinch                     Salt and White Pepper

½ cup                    Butter (Browned)

1 cup                     Frozen Peas

1 pound               Cleaned Crab Meat

1 pound               Your preferred Pie Dough



1.            Sautee onions, leeks and celery in butter on medium heat for 3 min

2.            Add flour and cook for 1 min

3.            Add potato and clam juice- cook until potatoes are just tender

4.            Remove from heat, add lemon zest, old bay, salt and pepper

5.            In separate pan cook ½ cup butter until slightly browned

6.            Add to mixture and cool (this can be made ahead)

7.            When cool add peas and crab meat, mix well

8.            Divide into oven proof baking dishes

9.            Top with pie dough and brush with egg wash

10.          Bake for 25 minutes until crust is golden brown

Makes 6-8 portions depending on size of baking dish


Editor's note: To learn more about Chef Marc Dym, read Michael Eady's interview.  For background on Taste California Travel's visit to the Little River Inn, visit here.

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