1/4 cup shredded cheddar cheese (plus more for sprinkling on top)
8 oz. frozen pea and carrot mix
8 oz. crab meat (lumpy is preferred)
For the Pie Crust
1 cup almond flour
1 teaspoon xanthan gum
1/4 teaspoon salt
1 stick cold butter, cut into cubes (try to freeze your butter for 30 minutes before making dough)
2 tablespoons ice cold water
1 egg yolk, mixed
Old Bay Seasoning
For the Filling
Mix cream cheese, sour cream, mayo, Worcestershire sauce, onion powder, garlic powder, salt, Old Bay, and cheese in medium bowl. Mix in carrots and peas. Gently fold in crab meat, being careful to not break apart the lumps.
For the Pie Crust
Mix almond flour, xanthan gum, and salt in food processor. Add in cold butter cubes. Pulse intermittently until crumbly. Slowly add in cold water and stop when your dough is combined. Do not over mix! You should see butter specks throughout.
Wrap your dough in plastic wrap, flatten, and freeze for an hour. Roll out your dough in between two layers of parchment into a large circle if making one large circular pot pie, or in a shape that is slightly bigger than your ramekin or cast iron dish. If the dough is sticking to your parchment paper, freeze it again for a half hour or so until it becomes easier to remove.
Heat oven to 350. Pour mixture into your dish/dishes. Top with pie crust. Brush egg yolk on top and sprinkle with Old Bay. Bake for 20-25 or until crust is golden brown.
1. Freeze your butter for about a half hour before making the dough. If your butter isn’t cold enough, you will not have a flaky crust.
2. Don’t over-mix your dough. You should stop pulsing it just when you start to notice it getting sticky. You should be able so see butter specks throughout.
3. Freeze your dough after you roll it out. That way it is removed from the parchment paper easily and doesn’t stick as much.
4. Get good-quality crab meat - don't resort to imitation stuff, or it won't taste as good.
9.86 net carbs per serving