Crab Pot Pie

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filed under Main Dishes

Main Dishes
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 279 (14% DV)
Fat: 14g (21% DV)
Carbohydrates: 20g (7% DV)
Protein: 16g (33% DV)
Tags: fish, Southern food, south, fish recipe, fish recipes
Ingredients:  Makes 6 servings
5  tablespoons
1  cup
1/3  cup
2-1/2  cups
1  lb.
1  cup
1/4  cup
1-1/2  teaspoons
1  teaspoon
1/4  teaspoon

Tip: For nutritional information on all the ingredients in Crab Pot Pie just click on each ingredient name. Then adjust the serving size for any Crab Pot Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
In a large skillet melt 3 tablespoons butter over medium heat. Cook and stir leeks 3 minutes. Add the flour; cook and stir about 1 minute. Stir in the milk; cook and stir until boil. Stir in the crabmeat, peas, dry sherry, Cajun seasoning, and ground red pepper. Spoon the crab mixture into a square baking dish.

In a small bowl stir together the 2 tablespoons melted butter and mustard. Brush one sheet of phyllo dough with butter mixture; fold in half crosswise. Repeat with other sheet. Stack the two sheets. Using a sharp knife, trim phyllo to about a 9-inch square. Place phyllo stack over crab mixture; tuck edges under. Brush any remaining butter mixture over top. Bake in a 375 degree F oven for 30 minutes.
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