*  Exported from  MasterCook  *

                           Crab Puff Savannah

Recipe By     : Marvis T. Hinson, Award Winning Fillo Dough Recipes
Serving Size  : 8    Preparation Time :0:00
Categories    : Seafood                          Crab

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      tb            Butter
  1      c             Red bell pepper -- chopped
    1/2  c             Onion -- chopped
    1/4  c             Mushrooms -- sliced
                       Salt and pepper -- to taste
  2      lb            Fresh spinach
  1      c             Ricotta cheese
  1      tb            Parsley -- chopped
  1      lb            Crab meat -- picked over
  5      lg            Eggs
  1      c             Swiss cheese -- grated
 20                    Fillo dough sheets
    3/4  c             Butter -- softened

In small skillet, melt 1 tb butter, add red peppers, onions, and
mushrooms. Saute until tender. Season with salt and pepper. Place in
large bowl and chill. Clean spinach and remove stems. Blanch in
boiling salted water for 2 minutes. Remove, plunge into cold water.
Remove and squeeze out excess moisture. Chop spinach.

Mix spinach with ricotta cheese and parsley, season with salt and
pepper. Set aside.

Gently mix crab meat into chilled vegetable mixture.

In small bowl, beat eggs and mix with Swiss cheese. Gently fold into
crab mixture.

Prepare fillo pizza crust in greased 9x13x2" baking pan. After the
first 5 layers of fillo sheets, spread half of crab mixture over
fillo. Top with 5 fillo sheets and spread all of spinach mixture on
top. Layer with another 5 fillo sheets, spread with remaining crab
mixture and top with last 5 fillo sheets. Brush with butter and score
to fillo sheets in diamond shape. Bake in preheated 350°F oven 50 to
60 minutes or until puffed and golden brown.

Marvis T. Hinson is an instructor of Culinary Arts, Savannah Techical
School, Savannah, GA

Formatted by: Bob <[email protected]>


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