Phyllo-Crusted Crab Pie

Phyllo-Crusted Crab Pie

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From: Diabetic Living Magazine

Crispy shards of phyllo dough on top of the creamy crab mixture provide an interesting—and tasty—contrast.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 3 sheets phyllo dough (14x9-inch rectangles), thawed
  • Nonstick cooking spray
  • Paprika
  • 1 large onion, chopped
  • 1 stalk celery, sliced
  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 3 (6 ounce) cans crabmeat, drained, or three 6- or 8-ounce packages chunk- or flake-style imitation crab meat
  • ½ cup loose-pack frozen peas
  • 2 tablespoons dry sherry (optional)
  • ¼ teaspoon salt
  • ¼ teaspoon dried tarragon or thyme, crushed
  • ¼ teaspoon ground black pepper

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Unfold phyllo dough; remove one sheet. (As you work, cover remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly coat sheet with cooking spray; fold in half crosswise. Coat again with cooking spray. Repeat with remaining sheets.
  2. Stack sheets on parchment paper-lined baking sheet to make six layers. Coat top of stack with cooking spray. Sprinkle with paprika. Bake for 8 to 10 minutes or until browned and crisp. Cool on baking sheet on wire rack. Break into large pieces; set aside.
  3. In large skillet, cook onion and celery in hot butter over medium heat just until tender. Stir in flour; cook and stir for 1 minute. Stir in milk; cook and stir until mixture starts to boil. Stir in crabmeat, peas, sherry (if desired), salt, tarragon, and pepper. Cook until heated through, stirring occasionally. Serve with phyllo pieces.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 235 calories; 9 g fat(4 g sat); 1 g fiber; 15 g carbohydrates; 22 g protein; 77 mcg folate; 98 mg cholesterol; 6 g sugars; 657 IU vitamin A; 6 mg vitamin C; 193 mg calcium; 1 mg iron; 511 mg sodium; 529 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 1½ fat, ½ other carbohydrate, ½ starch

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