Creamy Creole Crab Pots

Creamy Creole Crab Pots


  • 1 small white onion, diced
  • 1 large shallot, diced
  • 2 cups mushrooms, sliced
  • 2 tablespoons clarified butter or ghee
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh oregano
  • 8 ounces cream cheese
  • 3 cloves garlic, minced
  • 1 pound Maryland lump blue crab meat
  • 1/4 cup heavy cream
  • 3 tablespoons good sherry (or more, to taste)
  • salt and pepper, to taste
  • 16 sheets thawed pre-made phyllo dough


  1. In a deep skillet over medium heat, saute the onions, shallots and mushrooms in the clarified butter until the onions are translucent.
  2. Add most of the spices, reserving a pinch.
  3. Add the cream cheese, crab, Parmesan, and garlic, stirring until incorporated.
  4. Add the sherry and cook for another few minutes, tasting to see if you need more.
  5. Add the cream and reduce the heat.
  6. Add the remaining spices and salt and pepper to taste.
  7. When the mixture has cooled, divide it among four 8 oz. casseroles, filling each one just below the top.
  8. Place four sheets of phyllo pastry on top of each casserole, and, with kitchen shears, cut into a rough circle, leaving 3 inches of extra pastry around the diameter.
  9. Squeeze this extra pastry into a crust (like a pie crust) and brush with olive oil.
  10. Bake at 350 degrees for about 10 minutes, until the phyllo puffs up and browns.

Read More

Be the first to comment

Leave a Reply

Your email address will not be published.