Sherried Crabmeat Pastries

Name: Sherried Crabmeat Pastries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters butter, melted; 2 Tbsps dry sherry; 59 milliliters all-purpose flour; 1 leave Fresh sage; 5 dashes hot sauce; 454 grams fresh lump crabmeat, drained; 59 milliliters mayonnaise; 177 milliliters milk; 1 teaspoon Old Bay seasoning; 1 teaspoons freshly ground pepper; 59 milliliters finely chopped red bell pepper; 850 grams packages refrigerated piecrusts; 59 milliliters chopped shallots

Sherried Crabmeat Pastries is a pescatarian recipe with 8 servings. One portion of this dish contains roughly 18g of protein, 42g of fat, and a total of 683 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course. A mixture of butter, hot sauce, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cook shallots and red bell pepper in butter in a large skillet over medium-high heat until tender; whisk in flour. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook, whisking constantly, until mixture is thickened and bubbly. Stir in crabmeat and next 5 ingredients.

Ingredients you will need

Red Pepper

Crabmeat

Shallot

Butter

All Purpose Flour

Milk

Equipment you will use

Whisk

Frying Pan

Remove from heat; set aside.

Unfold 1 piecrust; cut crust in half.

Ingredients you will need

Pie Crust

Crust

Working with half of 1 crust, place sage leaves on 1 side of pastry half; press sage into pastry with a rolling pin. Carefully turn dough over.

Ingredients you will need

Sage

Crust

Dough

Equipment you will use

Rolling Pin

Place 1/3 cup crabmeat mixture on half of crust side without sage leaves.

Ingredients you will need

Sage

Crabmeat

Crust

Brush edges of pastry with water. Fold pastry over filling, and pinch to seal. Trim sealed edges with pastry wheel or pizza cutter.

Ingredients you will need

Water

Equipment you will use

Pizza Cutter

Place on baking sheet lined with parchment paper. Repeat procedure with remaining piecrust, sage, and crabmeat mixture.

Ingredients you will need

Crabmeat

Pie Crust

Sage

Equipment you will use

Baking Paper

Baking Sheet

Bake at 425 for 20 minutes or until golden.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

79milliliters

butter, melted 2Tbsps

dry sherry 59milliliters

all-purpose flour 1leave

Fresh sage 5dashes

hot sauce 454grams

fresh lump crabmeat, drained 59milliliters

mayonnaise 177milliliters

milk 1teaspoon

Old Bay seasoning 1teaspoons

freshly ground pepper 59milliliters

finely chopped red bell pepper 850grams

packages refrigerated piecrusts 59milliliters

chopped shallots

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.