How to make it

  • Thaw crab, if frozen. (Ask your butcher to crack fresh crab legs for you. Otherwise, use kitchen shears to crack them open.) Remove crabmeat from shells and cut up. Set aside.
  • Bake pastry shells according to package directions.
  • In a medium saucepan cook mushrooms, leek or green onion, and garlic in butter until tender but not brown.
  • Stir in flour and white pepper.
  • Add half-and-half, light cream, or milk all at once.
  • Cook and stir until mixture is thickened and bubbly; cook and stir for 1 minute more.
  • Reduce heat.
  • Add natural Swiss cheese and process Swiss cheese to cream mixture; stir until melted.
  • Stir in crabmeat and dry sherry.
  • Heat through; do not boil.
  • Serve immediately in pastry shells.
  • Garnish with fresh chives and thyme, if desired.
  • Makes 6 servings.

Reviews & Comments 8

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  • binky67 11 years ago
    Anything with crab in it, I'm there!
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  • schmeelaf 12 years ago
    Sounds perfect for a fancy dinner party. Will try.
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  • mpierce 12 years ago
    This sounds really good. I will have to give this a try. Thanks for the post.
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  • knoxcop 12 years ago
    Oh, my! This sounds absolutely divine. Would be a wonderful romantic addition to a petite filet plate. On my list to try for sure. Thanks,--Kn0x--
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    " It was excellent "
    cheryilyn ate it and said...
    sounds great. i would think chicken would work with this or just a vegetarian version with more mushrooms should work.
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  • wolfpackjack 12 years ago
    Sounds really good, thanks for the post, saved this one...dave
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  • wynnebaer 12 years ago
    I don't care for shellfish so I've never had crab but this recipe sounds delicious..I might be missing out on something...Could you suggest a substitute for the crab...Would chicken work?
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    " It was excellent "
    uk2nyc ate it and said...
    I love crab meat! Sounds wonderful!
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