Ingredients: |
Ingredients: → For the Seafood Filling
1 lb (450 g) mixed seafood (shrimp, crab, and white fish), chopped
1 cup heavy cream
1/2 cup sour cream
1 cup shredded cheddar cheese
2 tbsp butter
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp all-purpose flour
1 tsp Old Bay seasoning
Salt and black pepper to taste
1 tsp lemon juice
2 tbsp fresh parsley, chopped
For the Cheddar Crust Topping
1 1/2 cups all-purpose flour
1/2 cup cold butter, cubed
1/4 cup shredded cheddar cheese
1/2 tsp baking powder
1/4 tsp salt
2to 3 tablespoons cold milk
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Directions: |
Directions:How to Make It
Prepare the Filling
In a skillet, melt 2 tbsp butter over medium heat.
Add chopped onion and garlic; sauté for 3-4 minutes until soft.
Stir in 2 tbsp flour to form a roux; cook for 1 minute.
Whisk in heavy cream and sour cream.
Add cheddar cheese, Old Bay, salt, and pepper.
Simmer until thickened, then stir in chopped seafood.
Cook for 2-3 minutes, just until shrimp turns opaque.
Add lemon juice and parsley. Remove from heat.
This rich, cheesy base is what gives the pie its creamy, indulgent texture.
2 Make the Cheddar Crust
In a large bowl, mix flour, baking powder, salt, and cheddar.
Cut in cold butter until coarse crumbs form.
Add cold milk, 1 tbsp at a time, until a soft dough forms.
Pat or gently roll into a round shape to top your pie dish.
The cheddar in the crust gives it that signature "cheddar bay biscuit" vibe - buttery and cheesy.
3 Assemble & Bake
Preheat oven to 375°F (190°C).
Pour the hot seafood filling into a greased pie dish.
Place the crust on top, sealing lightly around the edges.
Cut slits into the top for ventilation
Bake for 25-30 minutes, or until crust is golden and filling bubbles.
Serve
Let the pie rest for 5 minutes before slicing.
Garnish with extra parsley and a squeeze of lemon, if desired |
This recipe for Cheddar Bay seafood pie is from