- 2 Tbsps unsalted butter
- 1/4 cup minced yellow onions
- 1/4 cup minced green bell peppers
- 1/4 cup minced red bell peppers
- 1/4 cup minced celery
- 1 Tbsp plus 2 tsps Creole Seasoning
- 1/2 tsp salt
- 1 Tbsp plus 1 tsp minced garlic
- 1 lb lump crab meat, picked over for shells and cartilage
- 1/4 cup chopped green onions
- 1 tsp Worcestershire sauce
- 1/2 tsp Tabasco
- 1/2 cup heavy cream
- 2 eggs, lightly beaten, in separate cups
- 2 Tbsps breadcrumbs
- Basic pie dough, divided into 12 equal balls, and chilled (enough to make 2 9-inch crusts)
- 2 Tbsps olive oil
- Melt butter in medium skillet over high heat. When butter sizzles, add onions, green and red
- peppers, celery, Creole seasoning and salt; sauté, 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 375&
- 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.
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