* 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 - - - - - - - - - - - - - - - - - -