Shelly's Recipe

CRAB PUFF SAVANNAH

Category: Fish and Seafood

1 tbsp butter
1 cup red bell peppers, chopped
1/2 cup onions, chopped
1/4 cup mushrooms, sliced
Salt and pepper to taste
2 lbs fresh spinach
1 cup ricotta cheese
1 tbsp chopped parsley
1 lb crabmeat, picked clean of shells (or canned)
5 eggs
1 cup Swiss cheese, grated
40 sheets phyllo dough, thawed
1/2 cup butter, melted

In small skillet, melt 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 and 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 crabmeat into chilled vegetable mixture.

In small bowl, beat eggs and mix with Swiss cheese. Gently fold into crab mixture. Butter a 13x9 inch baking dish. Overlap 10 phyllo sheets in the pan, buttering the sheets as you overlap. Spread half of crab mixture over the phyllo.

Top with 10 more additional sheets, buttering as you overlap. Spread the spinach mixture over sheets. Layer with another 10 phyllo sheets, buttering the sheets and spread with remaining crab mixture. Top with the last 10 sheets of buttered phyllo. Score in diamond shape. Bake at 350 for 50 to 60 Serves 8 to 12