Creamy Creole Crab Pots


Photo: Tasty Trix
Print this recipe

Ingredients

1 small white onion, diced
1 large shallot, diced
2 cups mushrooms, sliced
2 tablespoons clarified butter or ghee
1 tablespoon fresh thyme
1 tablespoon fresh oregano
8 ounces cream cheese
3 cloves garlic, minced
1 pound Maryland lump blue crab meat
1/4 cup heavy cream
3 tablespoons good sherry (or more, to taste)
salt and pepper, to taste
16 sheets thawed pre-made phyllo dough

Preparation

1
In a deep skillet over medium heat, saute the onions, shallots and mushrooms in the clarified butter until the onions are translucent.
2
Add most of the spices, reserving a pinch.
3
Add the cream cheese, crab, Parmesan, and garlic, stirring until incorporated.
4
Add the sherry and cook for another few minutes, tasting to see if you need more.
5
Add the cream and reduce the heat.
6
Add the remaining spices and salt and pepper to taste.
7
When the mixture has cooled, divide it among four 8 oz. casseroles, filling each one just below the top.
8
Place four sheets of phyllo pastry on top of each casserole, and, with kitchen shears, cut into a rough circle, leaving 3 inches of extra pastry around the diameter.
9
Squeeze this extra pastry into a crust (like a pie crust) and brush with olive oil.
10
Bake at 350 degrees for about 10 minutes, until the phyllo puffs up and browns.

Tools

.

Yield:

16.0 servings

Added:

Tuesday, June 29, 2010 - 11:59am

Creator:

Related Cooking Videos