Crab Pot Pie


Crab Pot Pie

Nutritional Facts
Serving Size: 
1 cup
Calories from Fat: 
80.64kcal
Calories: 
279
Total Fat: 
9.06g
Saturated Fat: 
4.81g
Cholestrol: 
75.30mg
Sodium: 
495.91mg
Dietary Fiber: 
2.85g
Total Carbohydrate: 
27.26g
Sugars: 
6.56g
Protein: 
22.46g
Calcium: 
191.12mg
Total Time: 1 hour, 3 minutes
Prep Time: 35 minutes
Cook Time: 28 minutes
Source: 
Makers of LACTAID® Brand Products

Crisp bits of mustard-basted phyllo make an easy crust for this richly flavored pot pie. Leeks and peas blend deliciously with the crab meat.

Yields/Serves: 
6
servings
Ingredients: 
2 tablespoons butter, melted
1 teaspoon Dijon-style mustard
3 sheets frozen phyllo dough (17x12-inch rectangles), thawed
3 tablespoons butter
4 leeks, chopped
1/3 cup all-purpose flour
2 cups LACTAID® Reduced Fat Milk
1 pound crabmeat, flaked and cartilage removed
1 1/2 cups frozen peas
1 teaspoon seafood seasoning
1/8 teaspoon ground red pepper (optional)
  1. Preheat oven to 375 degrees F.
  2. In a small bowl stir together the 2 tablespoons melted butter and the mustard. Brush one sheet of phyllo dough lightly with butter mixture; fold in half crosswise. Brush again. Repeat with remaining sheets. Stack the sheets on a baking sheet to make 6 layers. Brush any remaining butter mixture over top. Bake in a 375 degree F oven for 8 to 10 minutes or until browned and crisp. Cool. Break into large shards; set aside.
  3. In a large skillet heat the 3 tablespoons butter over medium heat. Cook and stir leeks or onion in hot butter for 2 to 3 minutes or until tender. Add the flour to the skillet; cook and stir about 1 minute. Stir in LACTAID® Reduced Fat Milk; cook and stir until mixture is slightly thickened and bubbly. Stir in the crabmeat, peas, seafood seasoning, and, if desired, ground red pepper. Spoon the crab mixture into a 2-quart square baking dish. Bake, covered, in a 375 degree F oven for 20 to 25 minutes until heated through. To serve, top with the shards of phyllo.
Notes: 

Nutrition information does not include optional ingredient.
© Copyright 2007, Meredith Corporation. All Rights Reserved