16 oz crab shells, cut into 2-inch segments

8 cups water

3-inch piece of kelp or kombu

1 tsp black peppercorns

1 dried chile 

1 bay leaf

1/2 cup dry white wine

   

3 medium russet potatoes, poked all over with a fork

1 cup buttermilk

1 large egg

3 tbsp butter 

1/2 tsp kosher salt

11 or so grinds of black pepper

   

5 oz pearl onions

1 cup thawed frozen peas

2 cloves garlic, finely grated on a microplane

6 oz lump crab meat, picked over for shells

1 cup winter radish, such as watermelon radish, cut into 1/2-inch dice

Packed 1/2 cup coarsely chopped fresh dill fronds

2 tbsp AP flour

4 tbsp butter

1 1/2 cups crab stock

2/3 cup dry white wine

Pinch salt & freshly ground pepper 

   

Bring all stock ingredients to a boil and the water to cover, then turn to simmer, cover pan with its lid, and cook for 25 minutes at a slow bubbling simmer. Strain stock and discard solids. You may freeze any unused stock for later (for risottos, stews, and more savory pies).

    

In a preheated 400º oven, bake potatoes for 45 minutes or until they give when pressed with the back of a spoon. Set them aside to cool slightly. When the potatoes are cool enough to handle but still warm, peel the skins off and mash them in a mixing bowl until smooth with the butter, buttermilk, egg, and salt and pepper.

    

Bring a small saucepan filled with an inch of water to a boil. Add the pearl onions and boil for a minute. Remove from heat and allow to sit for another minute. Once the onions are cool enough to handle, use a paring knife to cut the root end and peel off the skins. 

   

Melt the butter in a sauté pan. Once the foaming subsides, sauté pearl onions & cubed radish for 3 minutes. Add garlic and cook until fragrant, about 1 minute more. Add flour and toss to coat everything. Add the white wine. Stir to incorporate and reduce for 30 seconds. Add the stock and stir until the liquid is uniform and there are no lumps of roux. 

   

Reduce over medium heat, stirring the velouté mixture occasionally until it has thickened, about 5 minutes or so. Remove from heat and allow to cool slightly. 

    

Arrange crabmeat in the base of a 9-inch pie tin. Fold the dill and peas into the velouté mixture. Spoon that mixture on top of the crab. Dollop the mashed potatoes on top and swirl with the back of a spoon. 

     

Bake for 15 minutes or until the filling is bubbling around the edges - with the pie tin set on a baking sheet - then broil for 3 minutes or until the crust turns golden in spots.