jumbo crab (granseola) pot pie, pizza dough crust
Prep time
Cook time
Total time
Erika Elia:
Recipe type: First Course Soup
Cuisine: Italian, Tuscan
Serves: 4
  • 1L. bisque (fresh Prawns and fresh jumbo crab) OR Instantaneus bisque (in case of canned crab)
  • 300 g (11 oz) chopped crab pulp
  • 1 large potato
  • 2 zucchini
  • 1 clove of garlic
  • 1 bunch of parsley
  • 4 tablespoons extra virgin olive oil
  • 1 large ripe tomato
  • 500 gr (1 Lb.) pizza dough
  • salt to taste
  • freshly ground black pepper to taste
  • ½ cup dry white wine
  1. Peel the potatoes and tomatoes and cut into small dices.
  2. Peel the zucchini, wash them and cut in julienne.
  3. Finely chop the garlic with parsley, stripped of stems.
  4. On the bottom of a saucepan pour oil and the vegetables, then
  5. pour the white wine and let evaporate.
  6. Dilute all with the prawns and crab bisque (or the instantaneus fish broth), add salt and bring
  7. boil.
  8. Cook for about 20 minutes.
  9. Incorporate the pulp of crab into pieces and cook for another 10 minutes.
  10. taste the soup and add salt if you like.
  11. Pour the soup into 4 baking soup-casseroles.
  12. Sprinkle with remaining parsley.
  13. Roll out the pizza dough and cut out 4 circles with a diameter of about 1cm more
  14. than the opening of cocotte.
  15. Cut 4 long pasta strips long as the edge of the baking cup; this is for closing better the edges of the circles.
  16. Coat each opening of the cocotte with a circle of dough, making it well adhere to the edges.
  17. Put the strips of dough over the edges of this "pasta-lid" and close crossing the two ends.
  18. Bake at 220°C (428°F) for about 15 minutes.
You can replace the fresh crab with the canned one; No problem! I can assure you that is an amazing dish as well.
Be instead sure to have a very good bisque: the taste of this dish depend in large part by this.
Recipe by Cooking Classes and Private Chef In Tuscany at https://www.cookingclassesintuscany.net/60th-birthday-party-in-tuscany-crab-pot-pie/