Crab & Sweet Corn Galette

Serves 6-8

Crab and corn has always been one of my favorite summertime flavor pairings. They’re both naturally sweet, and together they taste bright, buttery, and incredibly fresh.

This galette is a true celebration of that combo. The filling is simple but so good: lightly sautéed fresh corn, lump crab, cream cheese, sour cream, chives, lemon, and garlic. It bakes up creamy and bright, almost like a crab and corn dip tucked inside flaky pastry.

And the crust, to me, makes the whole thing. I use my go-to ultra-flaky all-butter pie crust, but season it with Old Bay. That peppery, aromatic flavor is the perfect complement to the sweet crab and corn filling.

And because I couldn’t help myself, I used the pie scraps to shape it into a crab. Necessary? Absolutely not. Adorable? Of course.

WHAT YOU’LL NEED

INGREDIENTS

Pie Crust

  • 1 ½ cups all-purpose flour (200 g)

  • 1 tsp Diamond Crystal kosher salt (or ¾ tsp Morton kosher salt)

  • 1 tsp granulated sugar

  • 1 ½ tsp Old Bay seasoning

  • ½ cup (1 stick) cold unsalted butter, cut into cubes (113 g)

  • 4 ½ tbsp ice water, plus more as needed

  • ½ tbsp apple cider vinegar

  • 1 egg + 1 tsp water (for egg wash)

Crab & Sweet Corn Filling

  • 1 tbsp unsalted butter

  • 1 ½ cups fresh corn kernels (about 3 ears of corn)

  • 1 small garlic clove, finely grated

  • 4 oz cream cheese, softened

  • 3 tbsp sour cream (45 g)

  • ½ tsp lemon zest

  • 2 tsp fresh lemon juice

  • 2 tbsp finely chopped fresh chives

  • 6 oz lump crab meat, picked over for shells

  • ½ tsp Diamond Crystal kosher salt (or ¼ tsp Morton kosher salt)

DIRECTIONS

Make the Pie Crust

  1. In a food processor, pulse together the flour, salt, sugar, and Old Bay seasoning.

  2. Add the cold butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.

  3. Add the vinegar and ice water and pulse just until the dough begins to clump together. The mixture will still look somewhat sandy but should hold together when squeezed.

  4. Turn the dough onto a work surface and gently press it together into a disc. If the dough feels dry and isn’t easily coming together, add more ice water 1 teaspoon at a time.

  5. Wrap tightly in plastic wrap and chill for at least 1 hour or overnight. The dough can be made up to 3 days in advance and stored in the fridge.

    To make by hand: Whisk together the flour, salt, sugar, and Old Bay in a large bowl. Cut in the butter using a pastry cutter or your fingertips until pea-sized pieces remain. Stir in the ice water and vinegar, and mix until the dough comes together. Form into a disc, wrap tightly in plastic wrap, and chill for 1 hour.

Make the Crab & Corn Filling

  1. Melt the butter in a large skillet over medium heat.

  2. Add the corn and cook for 4-6 minutes, stirring occasionally, until lightly tender and some of its moisture has evaporated.

  3. Stir in the garlic and cook for 30 seconds, until fragrant.

  4. Transfer the corn mixture to a plate to cool completely.

  5. In a medium bowl, stir together the softened cream cheese, sour cream, lemon zest, lemon juice, and salt until smooth.

  6. Fold in the cooled corn mixture.

  7. Fold in the crab meat and chives, keeping the crab in visible pieces.

  8. Taste and adjust seasoning if needed.

Assemble & Bake

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. On a lightly floured surface, roll the chilled dough into about an ⅛ inch thick (about a 14” round) lifting and rotating the dough occasionally to prevent sticking.

  3. Trim the dough into a 12-inch round, reserving the scraps for decorative crab pieces if desired, and transfer to the parchment-lined baking sheet.

  4. Spoon the filling into the center and spread evenly, leaving a 1½–2 inch border.

  5. Fold the border over the filling, pleating as needed.

  6. If desired, gather the reserved dough scraps and re-roll them about twice as thick as the galette dough. Thicker decorations are less likely to over-brown during baking.

  7. Cut out decorative crab claws and legs and attach them to the galette using a light brush of water at the attachment points. Press firmly to seal.

  8. Chill the galette in the fridge for 20-30 minutes.

  9. Brush the galette with egg wash, applying a lighter coating to the decorative pieces. If making crab eyes, gently press two black peppercorns into the dough.

  10. Tent the decorative claws and legs with small pieces of foil before baking to prevent over-browning.

  11. Bake for 35–45 minutes, until the crust is deeply golden brown and baked through.

  12. Sprinkle with fresh chives, lemon zest, and flaky salt just before serving.

RECIPE NOTES & TIPS

  • Leftover galette can be refrigerated for up to 2 days. Reheat in a 350°F (175°C) oven until warmed through and the crust is crisp again.

  • Keep the dough cold. If it becomes soft or sticky while rolling or shaping, pop it back in the refrigerator for 10–15 minutes before continuing.

  • When transferring the galette to a serving tray, use a wide spatula and lift from underneath the main galette rather than the decorative pieces. The claws and legs are delicate and can break off if bumped or lifted directly.

  • For a more crab-like look, I used a Fluted Pastry Cutter to cut the decorative claws and legs. If you don’t have one, a regular knife works well too.

  • To make matching crab claws, cut out one claw, then flip it over and use it as a template to trace the second claw.

  • Don’t be afraid of deep color on the crust. A deeply golden bottom crust gives the galette the best flavor, crispness, and structure.