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
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.
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.