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Receta Emerils Crab Pies

by Global Cookbook

Ingredientes

2 Tbsp. unsalted butter 1/4 c. chopped yellow onions 1/4 c. chopped green bell peppers 1/4 c. chopped red bell peppers 1/4 c. chopped celery 1 Tbsp. plus 2 tsp Creole Seasoning 1/2 tsp salt 1 Tbsp. plus 1 tsp chopped garlic

1 lb lump crab meat, picked over for shells and cartilage 1/4 c. minced green onions 1 tsp Worcestershire sauce 1/2 tsp Tabasco 1/2 c. heavy cream 2 x Large eggs, lightly beaten, in separate c. 2 Tbsp. breadcrumbs Basic pie dough, divided into 12 equal balls, and chilled (sufficient to make 2 9 inch crusts) 2 Tbsp. extra virgin olive oil

Direcciones

1. Heat butter in medium skillet over high heat. When butter sizzles, add in onions, green and red peppers, celery, Creole seasoning and salt; saute/fry, shaking skillet and stirring occasionally, 3 min. Add in garlic and crab meat and cook, stirring occasionally and shaking skillet, 2 min.
2. Stir in green onions, Worcestershire and Tabasco; cook 2 min. Whisk in cream.
3. Stir in 1 of the Large eggs slowly, a little at a time (if added too quickly, it will scramble). (Egg forms a natural thickening or possibly \"liaison\".)
4. Remove from heat and stir in breadcrumbs.
5. Makes 3 c..
6. 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 create a square, about 5 by 5 inches. Brush edges of each dough square with remaining egg. Place about 1/4 c. of crabmeat mix on each square and fold diagonally to create a triangle. Crimp edges with a fork and place pies on baking sheet.
7. Brush top of each pie with 1/2 tsp. of extra virgin olive oil. Bake till crusty brown, about 25 min. To serve, wrap pies in paper towels or possibly paper napkins.
8. Yield:12 Pcs

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