Creamy Creole Crab Pots
By: Tasty Trix
Published: Tuesday, June 29, 2010 - 11:59am

Ingredients




1 small white onion, diced
1 large shallot, diced
2 cups mushrooms, sliced
2 tablespoons clarified butter or ghee
1 tablespoon fresh thyme
1 tablespoon fresh oregano
8 ounces cream cheese
3 cloves garlic, minced
1 pound Maryland lump blue crab meat
1/4 cup heavy cream
3 tablespoons good sherry (or more, to taste)
salt and pepper, to taste
16 sheets thawed pre-made phyllo dough

Preparation

1 In a deep skillet over medium heat, saute the onions, shallots and mushrooms in the clarified butter until the onions are translucent. 2 Add most of the spices, reserving a pinch. 3 Add the cream cheese, crab, Parmesan, and garlic, stirring until incorporated. 4 Add the sherry and cook for another few minutes, tasting to see if you need more. 5 Add the cream and reduce the heat. 6 Add the remaining spices and salt and pepper to taste. 7 When the mixture has cooled, divide it among four 8 oz. casseroles, filling each one  just below the top. 8 Place four sheets of phyllo pastry on top of each casserole, and, with kitchen shears, cut into a rough circle, leaving 3 inches of extra pastry around the diameter. 9 Squeeze this extra pastry into a crust (like a pie crust) and brush with olive oil. 10 Bake at 350 degrees for about 10 minutes, until the phyllo puffs up and browns.