Phyllo-Crusted Crab Pie
Shards of phyllo dough on top of the creamy crab mixture provide a crispy contrast.
Ingredients
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3 sheets frozen phyllo dough (14x9-inch rectangles), thawed
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Nonstick cooking spray
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Paprika
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1 large onion, chopped
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1 stalk celery, sliced
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3 tablespoons butter
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1/4 cup all-purpose flour
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2 cups milk
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3 6-ounce cans crabmeat, drained, or three 6- or 8-ounce packages chunk- or flake-style imitation crabmeat
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1/2 cup loose-pack frozen peas
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2 tablespoons dry sherry (optional)
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1/4 teaspoon salt
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1/4 teaspoon dried tarragon or thyme, crushed
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1/4 teaspoon ground black pepper
Directions
1.
Preheat oven to 375 degrees F. Unfold phyllo dough; remove one sheet. (As you work, cover remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly coat sheet with cooking spray; fold in half crosswise. Coat again with cooking spray. Repeat with remaining sheets.
2.
Stack sheets on baking sheet to make six layers. Coat top of stack with cooking spray. Sprinkle with paprika. Bake for 8 to 10 minutes or until browned and crisp. Cool on baking sheet on wire rack. Break into large pieces; set aside.
3.
In large skillet, cook onion and celery in hot butter over medium heat just until tender. Stir in flour; cook and stir for 1 minute. Stir in milk; cook and stir until mixture starts to boil. Stir in crabmeat, peas, sherry (if desired), salt, tarragon, and pepper. Cook until heated through, stirring occasionally. Serve with phyllo pieces. Makes 6 servings.
Nutrition information
Calories 235, Total Fat 9 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 98 mg, Sodium 511 mg, Carbohydrate 15 g, Total Sugar 6 g, Fiber 1 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch .5, Other Carbohydrate .5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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