Charleston Crab Pot Pie

Ingredients for 6 servings

3 tbsp butter

4 leeks, chopped

1/3 cup all-purpose flour

2-1/2 cups milk

1 pound Linda Brand crab meat, flaked and cartilage removed

1 cup frozen peas

1/4 cup dry sherry

1- 1/2 tsp Cajun seasoning

2 tbsp unsalted butter, melted

1 tsp Dijon style mustard (optional)

2 sheets frozen phyllo dough (17x12 inch rectangle), thawed

1/8 to 1/4 tsp ground red pepper (optional)

Directions:

1. In a large skillet melt the 3 tbsp butter over medium heat.  Cook and stir leeks in hot butter for 2 to 3 minutes or until tender.  Add the flour to the skillet; cook and stir about 1 minute.  Stir in the milk; cook and stir until mixture begins to boil.  Stir in the crab meat, peas, dry sherry (if desired), Cajun seasoning and (if desired) the ground red pepper.  Spoon the crab mixture into a 2 quart square baking dish.

2. In a small bowl stir together the 2 tbsp melted butter and (if desired)the Dijon style mustard.  Brush one sheet of phyllo dough with butter mixture; fold in half crosswise.  Repeat with the other sheet.  Stack the two sheets.  Using a sharp knife, trim phyllo into about a 9 inch square.  Place phyllo stack over crab mixture; tuck edges under.  Brush any remaining butter mixture over the top.  Bake in a 375 degree F oven for 25 to 30 minutes or until heated through.  Serve immediately.  .