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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I know that this dish was popular in the 80's. My mom used to make this and serve those little Melba toasts that were so popular at the time. I like the presentation better with the puff pastry shells. You can substitute shrimp, if you prefer. Ingredients:
1 to 1-1/4 pounds fresh or frozen cooked crab legs (1-1/2 cups cooked crabmeat) |
1 10-ounce package (6) frozen pastry shells |
1 cup sliced fresh mushrooms |
1 small leek, sliced, or 1/2 cup sliced green onion |
1 clove garlic, minced |
2 tablespoons butter |
2 tablespoons all-purpose flour |
dash white pepper |
2 cups half-and-half, light cream, or milk |
1/2 cup shredded swiss cheese (2 ounces) |
1/2 cup shredded process swiss cheese (2 ounces) |
2 tablespoons dry sherry |
fresh chives (optional) |
fresh thyme (optional) |
Directions:
1. Thaw crab, if frozen. (Ask your butcher to crack fresh crab legs for you. Otherwise, use kitchen shears to crack them open.) Remove crabmeat from shells and cut up. Set aside.
2. Bake pastry shells according to package directions.
3. In a medium saucepan cook mushrooms, leek or green onion, and garlic in butter until tender but not brown.
4. Stir in flour and white pepper.
5. Add half-and-half, light cream, or milk all at once.
6. Cook and stir until mixture is thickened and bubbly; cook and stir for 1 minute more.
7. Reduce heat.
8. Add natural Swiss cheese and process Swiss cheese to cream mixture; stir until melted.
9. Stir in crabmeat and dry sherry.
10. Heat through; do not boil.
11. Serve immediately in pastry shells.
12. Garnish with fresh chives and thyme, if desired.
13. Makes 6 servings.
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