Corn And Crab In Pastry
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Corn And Crab In Pastry
  Corn    Crab  
Last updated 6/12/2012 1:17:49 AM. Recipe ID 48372. Report a problem with this recipe.
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      Title: Corn and crab in pastry
 Categories: None
      Yield: 4 Servings
      2 tb Olive oil
      1    Clove garlic -- minced
    1/2    Onion -- diced small
      1    Green pepper -- diced small
      1    Red pepper -- diced small
      1 tb Creole seasoning
      6    Green onions -- sliced
      3    Corn on the cob -- boiled in
           Crab boil
  1 1/2 lb Lump crabmeat -- picked
  2 2/3 c  All-purpose flour
      1 c  Very cold butter -- cut into
      1    " pieces
      3 ts Salt
    1/2 c  Ice water
      1 pt Heavy cream
      1 ts White pepper
    1/2 ts Garlic powder
           Parchment paper -- to line
           Pastry pans
  STEP ONE: Make Pie Dough-- Cut butter into 1-inch pieces. Sift flour
  and salt together into large bowl. With pastry blender or two butter
  knives, cut butter into flour until mixture has the consistency of
  coarse meal. Quickly blend in enough cold water so that the dough
  will hold together enough to gather up into a ball. Wrap in wax paper
  and chill at least an hour, preferably overnight.
  When the pie dough is ready, cut into four 5-inch and four 6-inch pie
  STEP TWO: Prepare the Corn and Crab Stuffing-- Preheat oven to 375
  degrees. Saute 1/2 onion, 1/2 green and red peppers, 3 sliced green
  onions, and garlic in olive oil, add Creole seasoning and cool.
  Place mixture in a bowl. Cut kernels off 1 cob; reserve cob and add
  kernels to vegetable mixture. Toss vegetable mixture with 1 pound
  crab meat.
  Spoon mixture onto center of four 5-inch crusts, drape 6-inch top
  crusts over, and seal edges. Bake at 375 degrees on parchment-covered
  baking pan for 20 minutes.
  STEP THREE: Prepare the Sauce for Corn and Crab-- Cut kernels off of
  two ears of fresh corn. Place kernels in pan with heavy cream and
  reserved cob from Step Two.
  Reduce by 1/2 and remove cob. Add 1/2 red and green peppers, 3 sliced
  green onions, and 1/2 pound crab meat. Season with salt, pepper, and
  garlic powder and simmer for 2 to 3 minutes.
  STEP FOUR: Assembly and Serving-- Arrange pastries on four dishes and
  top with sauce.

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Recipe ID 48372 (Apr 03, 2005)

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