Charleston Crab Pot Pie

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Bhg.com

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Steps

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In a large skillet melt the 3 tablespoons butter over medium heat.

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Cook and stir leeks in hot butter for 2 to 3 minutes or until tender.

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Add the flour to the skillet.

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Cook and stir about 1 minute.

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Stir in the milk.

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Cook and stir until mixture begins to boil.

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Stir in the crabmeat , peas , dry sherry , cajun seasoning , and , if desired , the ground red pepper.

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Spoon the crab mixture into a 2-quart square baking dish.

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In a small bowl stir together the 2 tablespoons melted butter and , if desired , the dijon-style mustard.

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Brush one sheet of phyllo dough with butter mixture.

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Fold in half crosswise.

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Repeat with other sheet.

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Stack the two sheets.

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Using a sharp knife , trim phyllo to about a 9-inch square.

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Place phyllo stack over crab mixture.

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Tuck edges under.

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Brush any remaining butter mixture over top.

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Bake in a 375 degree f oven for 25 to 30 minutes or until heated through.

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Serve immediately.

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Ingredients

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light butter, leeks, all-purpose flour, milk, crabmeat, frozen peas, dry sherry, cajun seasoning, butter, dijon-style mustard, phyllo dough, ground red pepper