Phyllo-Crusted Crab Pie
Preheat oven to 375 degrees 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.Advertisement
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.
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.
3 lean protein, 1 1/2 fat, 1/2 other carbohydrate, 1/2 starch