INGREDIENTS

INSTRUCTIONS

STEP ONE: Make Pie Dough-- Cut butter into 1-inch pieces. Sift flour and
salt together into large bowl. With pastry blender or two butter knives,
cut butter into flour until mixture has the consistency of coarse meal.
Quickly blend in enough cold water so that the dough will hold together
enough to gather up into a ball. Wrap in wax paper and chill at least an
hour, preferably overnight.
When the pie dough is ready, cut into four 5-inch and four 6-inch pie
crusts.
STEP TWO: Prepare the Corn and Crab Stuffing-- Preheat oven to 375 degrees.
Saute 1/2 onion, 1/2 green and red peppers, 3 sliced green onions, and
garlic in olive oil, add Creole seasoning and cool.
Place mixture in a bowl. Cut kernels off 1 cob; reserve cob and add kernels
to vegetable mixture. Toss vegetable mixture with 1 pound crab meat.
Spoon mixture onto center of four 5-inch crusts, drape 6-inch top crusts
over, and seal edges. Bake at 375 degrees on parchment-covered baking pan
for 20 minutes.
STEP THREE: Prepare the Sauce for Corn and Crab-- Cut kernels off of two
ears of fresh corn. Place kernels in pan with heavy cream and reserved cob
from Step Two.
Reduce by 1/2 and remove cob. Add 1/2 red and green peppers, 3 sliced green
onions, and 1/2 pound crab meat. Season with salt, pepper, and garlic
powder and simmer for 2 to 3 minutes.
STEP FOUR: Assembly and Serving-- Arrange pastries on four dishes and top
with sauce.
Recipe By     : Emeril Lagasse of Emeril's Restaurant, New Orleans
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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