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Crab: Sherried Crabmeat Pastries

Source of Recipe


Coastal Living






List of Ingredients



• 1/4 cup chopped shallots
  
• 1/4 cup finely chopped red bell pepper
  
• 1/3 cup butter, melted
  
• 1/4 cup all-purpose flour
  
• 3/4 cup milk
  
• 1 lb. fresh lump crabmeat, drained
  
• 1/4 cup mayonnaise
  
• 2 Tbsp dry sherry
  
• 1 tsp Old Bay seasoning
  
• 1/2 tsp freshly ground pepper
  
• 5 dashes of hot sauce
  
• 2 (15-oz.) pkgs. refrigerated piecrusts
  
• Fresh sage leaves
  






Instructions



1. Cook shallots and red bell pepper in butter in a large skillet over medium-high heat until tender; whisk in flour. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook, whisking constantly, until mixture is thickened and bubbly. Stir in crabmeat and next 5 ingredients. Remove from heat; set aside.
   
   
2. Unfold 1 piecrust; cut crust in half.
   
   
3. Working with half of 1 crust, place sage leaves on one side of pastry half; press sage into pastry with rolling pin. Carefully turn dough over. Place 1/3 cup crabmeat mixture on half of crust without sage leaves. Brush edges of pastry with water. Fold pastry over filling, and pinch to seal. Trim sealed edges with pastry wheel or pizza cutter. Place on baking sheet lined with parchment paper. Repeat procedure with remaining piecrust, sage, and crabmeat mixture.
   
   Bake at 425 degrees for 20 minutes or until golden.
   
   Makes 8 servings.