Mac and Cheese, seafood spices and Lump Crab, baked in phyllo dough rolls.
Course Seafood
Cuisine Mediterranean Fusion
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Servings 6servings
Equipment
Pasta pot
Baking sheet pan
Large skillet
Ingredients
6tbspUnsalted butter
1tbspFlour
1Garlic clovecrushed
2tspOld Bay Seasoningor other seafood seasoning
1/4 tspCayenne pepperor black pepper
1cupHeavy cream
3/4cupGruyere cheesegrated
1/2cupMozzarellashredded
3/4cupSmall shell pastacooked
1lbLump crab meat
10sheetsPhyllo dough
Instructions
In a large skillet, over low heat make a roux from 2 tablespoons of melted butter and the flour, whisking until it forms a paste.
Quickly stir in the crushed garlic, seasonings and cream. Whisk well until the mixture starts to thicken.
Fold in the cheeses and turn the heat off.
Add the pasta and gently fold the pasta mixture until it is well coated with the cheesy mixture.
Gently fold in the crab, so as not to break apart the beautiful lumps of meat. Cool slightly while preparing the phyllo.
Preheat the oven to 400. Melt butter.
Lay out one sheet of phyllo and baste with melted butter. Layer another phyllo sheet on top and continue to brush melted butter on each layer until you have 5 layers of phyllo dough brushed with melted butter.
Place half of the crab macaroni cheese mixture along the long side of the stack of phyllo. Roll and baste with butter until all the edges are sealed.
Transfer to a parchment lined baking sheet. At a diagonal, slice just halfway through the roll, and make 8 slices.
Repeat with the remaining phyllo sheets and crab mixture.
Bake for 8 minutes, then lower the oven to 350 for another 20 minutes, or until the pastry is golden. Remove and finish the cut all the way through while still hot.