4 Serves
45 Mins
In a deep skillet over medium heat, sauté the onions, shallots, and mushrooms in clarified butter until the onions are translucent.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
69 µg / 400 µgCalcium
172 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
249 mg / 1,250 mgPotassium
443 mg / 4,700 mgSodium
547 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
16 g / 20 gCholesterol
157 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Stir in most of the spice blend, then add the cream cheese, crab, Parmesan cheese, and garlic, stirring until the mixture is well combined.
Pour in the sherry and cook for a few minutes, then stir in the heavy cream, the remaining spice blend, and salt and pepper to taste.
Allow the mixture to cool slightly, then divide it among four 8 oz. casserole dishes, filling each just below the rim.
Top each casserole with four sheets of phyllo dough, using kitchen shears to trim the edges into a circle with a 3-inch overhang. Pleat the excess pastry to form a crust and brush the tops with olive oil.
Bake in a preheated oven at 175°C for 10 minutes, or until the phyllo pastry is golden brown and puffed.
8
g26
g15
g
American