royal coulibiac of crabmeat with cheese and chives

Name: Royal Coulibiac of Crabmeat with Cheese and Chives
Ingredients: - 2 t. butter; - 2 t. minced shallots; - 4 cloves garlic, minced; - 1/4 lb. mushrooms, thinly sliced; - 2 t. flour; - 1/2 cup cream, stirred with 1/2 cup sour cream; - 1 t. dijon mustard; - 1/4 t. poultry seasoning; - dash cayenne pepper; - salt to taste; - 1/2 cup grated swiss cheese; - 2 t. grated parmesan cheese; - 1 t. chopped chives, freeze dried; - 1 t. parsley flakes; - 1/4 lb. cooked crabmeat, flaked; - 1/2 pound puff pastry (1/2 package pepperidge farm)

(1 RATING)

30 Pinches

Lynnda Cloutier

Mission Viejo, CA

Updated on Aug 30, 2011

A very uptown dish.

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Ingredients

- 2 t. butter
- 2 t. minced shallots
- 4 cloves garlic, minced
- 1/4 lb. mushrooms, thinly sliced
- 2 t. flour
- 1/2 cup cream, stirred with 1/2 cup sour cream
- 1 t. dijon mustard
- 1/4 t. poultry seasoning
- dash cayenne pepper
- salt to taste
- 1/2 cup grated swiss cheese
- 2 t. grated parmesan cheese
- 1 t. chopped chives, freeze dried
- 1 t. parsley flakes
- 1/4 lb. cooked crabmeat, flaked
- 1/2 pound puff pastry (1/2 package pepperidge farm)

How To Make royal coulibiac of crabmeat with cheese and chives

Step 1

Sauté first 4 ingredients together until shallots are tender and liquid rendered is evaporated. Add flour and cook and stir for 2 minutes. Add cream mixture, mustard and seasoning. Cook and stir until sauce is thick. Stir in Swiss cheese Parmesan cheese, chives and parsley. Allow to cool. Can be made in advance to this point land refrigerated. When ready to assemble, stir in the crabmeat. Roll out the puff pastry to measure a 12 x 14 inch rectangle and cut it in halve lengthwise. Put first half on a 10 x 15 inch jelly roll pan. Spread filling on top, leaving a 1 inch border. Cover with second half of puff pastry. Seal the edges with the tines of a fork and scallop the edges Pierce top with tines of a fork. Brush top with beaten egg and sprinkle with additional Parmesan cheese. Bake in a 350 oven for about 30 minutes or until top is golden brown and pastry is puffed and beautiful. to serve, cut into slices with a serrated knife. Serves 12 as a small entrée, or 6 as a main course. This is probably one of the most elegant dishes you can prepare. Serve it as a small entre or as a main course for lunch or light dinner. Add a warm vegetable salad and some spiced peaches as lovely accompaniments. The filling has so much depth and character, it will surely please the most discriminating palate. Renny Darling
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