In this post, you will learn how to make Creamy Creole Crab Pots and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Creamy Creole Crab Pots.
- 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
- In a deep skillet over medium heat, saute the onions, shallots and mushrooms in the clarified butter until the onions are translucent.
- 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.
- When the mixture has cooled, divide it among four 8 oz. casseroles, filling each one just below the top.
- 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.
- 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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