BUTTERY CRAB POT PIES
Makes 5 Servings
2 tablespoons "I Can't Believe It's Not Butter"
2 tablespoons Extra Virgin Olive Oil
1 small onion, chopped
1 cup sliced mushrooms
2 tablespoons whole wheat flour, plus more for dusting
1-1/2 cups 1% milk
1/4 cup clam juice
1/4 cup medium-dry sherry
1/2 pound crab meat, well-drained & shells picked out
1 cup frozen peas
1 sheet frozen puff pastry, thawed
1/4 cup Egg Beaters, beaten with a tablespoon of water, to brush pastry
Preheat the oven to 350 degrees F with a rack in the middle position.
In a medium pot over medium heat, melt the butter and warm EVOO. Add the onions and mushrooms and cook, stirring occasionally, until softened, 3 to 5 minutes. Sprinkle with salt and pepper. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Add the 1% milk, clam juice, and sherry. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Add the crabmeat and peas. Remove from the heat and transfer to the refrigerator to cool.
Meanwhile, unfold the pastry sheets on a lightly floured surface. Place 5 (8-ounce) ovenproof bowls or large ramekins rim down on the pastry and cut out 5 circles a bit larger than the bowls (you may need to roll the pastry out a bit to accommodate all the bowls). Brush the circles with the egg wash. Set the egg wash aside.
When the crab filling has cooled, divide it among the 5 bowls. Brush the rims of the bowls with the egg wash, lay a pastry circle over each, and seal the edges. Cut steam vents in the pastry and brush with the egg mixture. Place the bowls on a baking sheet and bake on the middle rack until the pastry is puffed and golden, 20 to 25 minutes. Serve hot.
Recipe adapted from Paula Deen’s Buttery Crab Pot Pies recipe. www.pauladeee.com.