Monday, June 28, 2010

Creamy Creole Crab Pots: Anniversary Dinner, the Second Way


For those of you who were expecting me to cook up a Creole feast for my anniversary surprise for Poppa Trix, I apologize. I  have just one dish to share with you - but what a dish it is! This little pot of goodness is loaded with sweet (local and sustainably-caught) Maryland lump blue crab meat that's carried to your mouth in a creamy sauce of mushrooms, shallots, thyme, onion, Amontillado sherry and (please forgive me, seafood purists!) Parmesan cheese, topped off with a lid of crunchy phyllo pastry.

With this one meal, all of my light summer cooking flew out the window. I have been on the treadmill every day since eating this. What I won't do for love!

I didn't originally intend to make such a calorie bomb. In fact, I wanted to make Poppa a crawfish strudel we once had Commander's Palace in New  Orleans. He was wild for it, and still lists it as one of his favorite dishes of all time. Unfortunately, I just couldn't find the recipe anywhere, and I don't remember the dish well enough to try to recreate it. (This may have something to do with the 25 cent lunch martinis ...)

After a lot of searching around, I found something called "crab meat strudel" at a Louisiana seafood site.  Even though it didn't look  like what we had at Commander's, it had possibilities. In fact, it reminded me of something you might get at old school Creole restaurant Galatoire's - which is perfect, because Poppa proposed to me on Royal Street after a meal there!

After some tweaking, these Creole Crab Pots were born. And please forgive the lack of process shots. I had my hands full cooking in a steaming hot kitchen while simultaneously trying to keep my cats off of all the beautiful crab meat.

Creole Crab Pots

1 small white onion, diced
1 large shallot, diced
2 cups mushrooms, sliced
clarified butter or ghee
1 tbsp fresh thyme
1 tbsp fresh oregano
8 oz cream cheese
3 cloves garlic, minced
1 lb. Maryland lump crab meat
a bit less than 1/4 cup heavy cream
3-4 tbsp good sherry (or more, to taste)
salt and pepper, to taste
thawed pre-made phyllo dough (phyllo and puff are the 2 pastries you're allowed to buy already made without feeling guilty!)

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

Poppa Trix loved his anniversary dinner surprise, and as an extra treat I made enough so that he could take one to work the next day. Not too shabby for a weekday lunch! Just so you don't worry that we're going to get scurvy or rickets,  we have been eating a lot of vegetables in the ensuing days. But if your anniversary isn't a good time to indulge a little, then when is?






Creamy Creole Crab Pots on Foodista





30 comments:

  1. This dish looks very appetizing...just pass me d spoon dear.

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  2. Oh goodness,that looks like heaven, Trix! I will tell you, I saw a woman making strudel dough once on a big table... it was clinically insane. the stuff was so thin you could read through it and she kept stretching. No way could I ever make that but my hat is off to those who do!

    Your recipe is fab, girl... love all that creamy crab with the crust and those little glass dishes are adorable. Hope papa Trix liked your offering.. crazy not to!

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  3. They sound like little pots of heaven! And didn't you know? Anniversary dinners don't count calorie-wise...Theresa

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  4. oh wow, this looks divine! so many nuggets of goodness in those little pots! definitely a fabulous way to celebrate!

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  5. Okay Trixie Girl! This dish would make me say "Yes" to just about anything! YUM! This would be easy to make vegan with a little vegan cookin' magic--so I am really excited about giving this a try--again, another one for the Faves tab! (And still very happy you've found the love of your life and can celebrate with such culinary memories!)

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  6. Yum, Ms Trixie! This looks fantastic. I might have to give it a try. Oh wait I have to exercise afterwards? Um...looks good enough for the sacrifice.

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  7. these pots are just wonderful. I would not change a thing and you know how I like to meddle with recipes...Poppa T is right in loving this one...now I'm just gonna have to try and see if I can do something 'bout that crawfish strudel ya'll once had Commander's Palace - gmail me with more details - time for me to call in some favors....

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  8. You're BAAAAAD in the best way possible... I could hear my hips grow just reading the recipe... and you can bet your bottom dollar, I'm printing this puppy out... wow, what a crowd pleaser... thanks for sharing...

    Twitter SolarChief

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  9. I just wished you lived here my god this looks awesome, and I could eat this any day of the week crab and cream in phylo ? oh my!!!!! none left once I got done with it!

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  10. Trix,

    Magnificent anniversary dish, I would be quite happy with this anytime! Love all the flavors working here. I applaud that you use sustainable seafood, very important!

    Love the phyllo dough, sherry, and especially the parmesan. A pot of goodness indeed! A+++++

    Be well

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  11. The phyllo dough is perfect! I love the flakiness. Happy anniversary!

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  12. Hey Trix, sorry you couldn't find the original recipe you wanted to make. That always makes me a bit crazy (smile). This looks delicious though-crab is such a treat. Speaking of that, I feel bad about LA and the whole gulf area right now. So sad and disturbing it is...

    Oh, and I made your avocado soup. I did it just like your recipe except I added a touch of red onion. I put in the fridge to cool for a few hours, and it was so good. I'm making it again this week since it's so healthful and cooling.
    Thanks Trix!

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  13. Oh what a pot of deliciousness!!! I would very likely have swooned! This is just gorgeous beyond words - I am almost dying here, imagining the flavor *sigh*

    Happy Anniversary btw :)

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  14. Ooooh, pot of gold, I say! Poppa Trix is so lucky. Eating it TWICE. :) I'm just asking for a bite. :(

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  15. Awesome. I may make this soon. Just need some good sherry.

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  16. so creamy..it looks absolutely mouthwatering...

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  17. Looks truly amazing!!! I love your photos~

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  18. Yummy delicious way to prepare crab, sometimes you just have to do it! That's why treadmills(boring torture) were created so that man or woman could have creamy delicious creole crab pots :-)

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  19. Mmmm! It sounds dreamy. If you're going to have a heavy meal--an anniversary seems like the right time!

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  20. Oh calories... This is so worth it:) Gorgeous!

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  21. Oh funny I have some soft crabs to cook for tomorrow! I really like your dish, the phillo dough is so versatile and always makes beautiful dishes! I can see you are keep on going with festivities! that's the way to go! Joyeux anniversaire!

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  22. This looks very stylish; it also tastes very good; as soon as I spot some decent crab meat around here, I am eating this~ again, happy anniversary.

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  23. I'm jealous of your photography skills! This really looks scrumptious.Calories? What are those?

    And, yes, Happy Anniversary!

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  24. Nothing says love like crab meat and phyllo dough! That dish looks fantastic.

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  25. Oh Trix! This crab pot looks to die for! I'm imagining the sweet crab flesh with the cheese and crisp texture of the phyllo dough. This is a must try!

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  26. Happy anniversary! This is the way to celebrate. Mouthwatering! Fantastic pictures too.

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  27. wow,looks so beautiful!the little blue plate is fantastic!
    happy anniversary!

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  28. This is truly inspired! I've had that streudel dish at Commander's Palace just a couple of years ago, but also one like this laced with absinthe. Talk about over the top! It was incredible. This sounds so too!

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  29. Thanks everyone! Yes, I am still working off all that cream, but so worth it.
    @Ken - Ah, you had the absinthe oyster dome! I have not had that yet - it's on my list for next time for sure. Funny, because Poppa Trix wanted me to call this dish a Creole Crab Dome. Why did I resist?

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