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Crab Pot Pie

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Recipe by:
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.
Yield: 6 servings
Prep Time:
Cook Time:
Total Time:

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)

Preparation

  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

Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 279
Total Fat 9.06g
Calories from Fat 80.64kcal
Saturated Fat 4.81g
Cholestrol 75.30mg
Sodium 495.91mg
Total Carbohydrate 27.26g
Dietary Fiber 2.85g
Sugars 6.56g
Protein 22.46g
Calcium 191.12mg
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