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.
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
1 pound crabmeat, flaked and cartilage removed
1 1/2 cups frozen peas
1 teaspoon seafood seasoning
1/8 teaspoon ground red pepper (optional)
- Preheat oven to 375 degrees F.
- 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.
- 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 2% 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.
Nutrition information does not include optional ingredient.
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