Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Creamy Creole Crab Pots
Details
- Serving Size: 16
- Weight Watchers: 5 Points
Cuisine
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
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
Instructions
Add most of the spices, reserving a pinch.
Add the cream cheese, crab, Parmesan, and garlic, stirring until incorporated.
Add the sherry and cook for another few minutes, tasting to see if you need more.
Add the cream and reduce the heat.
Add the remaining spices and salt and pepper to taste.
Squeeze this extra pastry into a crust (like a pie crust) and brush with olive oil.
Bake at 350 degrees for about 10 minutes, until the phyllo puffs up and browns.
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