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Crab: Crab Pies

Source of Recipe

Emeril Lagasse


List of Ingredients

2 tablespoons unsalted butter
1/4 cup minced yellow onions
1/4 cup minced green bell pepper
1/4 cup minced red bell pepper
1/4 cup minced celery
1 tablespoon + 2 tsp. Creole seasoning
1/2 teaspoon salt
1 tablespoon + 1 tsp minced garlic
1 pound lump crabmeat
1/4 cup chopped green onions
1 teaspoon Worcestershire sauce
1/2 tablespoon Tabasco sauce
1/2 cup heavy cream
2 eggs, lightly beaten
(in separate cups)
2 tablespoons breadcrumbs
pie dough divided into 12 balls -- chilled
2 tablespoons olive oil


Recipe

Melt butter in medium skillet over high heat. When butter sizzles, add onions, green and red peppers, celery, Creole seasoning and salt; saute, shaking skillet and stirring occasionally, 3 minutes. Add garlic and crab meat and cook, stirring occasionally and shaking skillet, 2 minutes. Stir in green onions, Worcestershire and Tabasco; cook 2 minutes. Whisk in cream.

Stir in 1 of the eggs slowly, a little at a time (if added too quickly, it will scramble). Egg forms a natural thickening or "liaison". Remove from heat and stir in breadcrumbs. Makes 3 cups. Preheat oven to 375ºF. Line a baking sheet with parchment paper. Remove dough from refrigerator and roll out on a lightly floured surface into 12 thin circles of dough. Trim edges of each circle to form a square, about 5 by 5 inches.

Brush edges of each dough square with remaining egg. Place about 1/4 cup of crabmeat mixture on each square and fold diagonally to form a triangle. Crimp edges with a fork and place pies on baking sheet. Brush top of each pie with 1/2 teaspoon of olive oil. Bake until crusty brown, about 25 minutes. To serve, wrap pies in paper towels or paper napkins. Makes 12.