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- Bon Appetit
Serves/Makes:6 1-cup servings
- 3 cups (700 ml) half and half
- 2 cups (475 ml) Bechamel Sauce(see following recipe)
- 1 can (10-1/2 oz (294 grm).) tomato soup
- 1/2 cup (125 ml) clam juice
- 1 lb (.5 kg) crabmeat*
- 6 tbsp (90 ml) dry Sherry
- 6 7x7-inch squares puff pastry
- 1 egg
- *If using frozen crab, thaw completely.
- Rinse, drain and toss with 2 to 3 tbsp
- lemon juice before adding to soup.
- Bechamel Sauce
- 3 tbsp (45 ml) butter
- 3 tbsp (45 ml) flour
- 2 cups (475 ml) milk
- 1/2 tsp (2 ml) salt
- 1/4 tsp (1 ml) freshly ground white pepper
- Combine first 4 ingredients in heavy-bottomed medium sauce pan over low heat.
- Cook, stirring constantly, until well blended.
- Add crab and heat through, stirring frequently.
- Cool, then cover and refrigerate until well chilled.
- Divide soup evenly among 6 deep 2-cup soup bowls 4 inches in diameter.
- Top each with 1 tbsp (15 ml) of Sherry.
- Transfer bowls to baking sheet and refrigerate until well chilled.
- Roll each square of pastry 1/8 inch thick.
- Cut out 6-inch circles and gently lay over tops of bowls, leaving 1-inch overhang.
- Seal by pressing firmly to sides of bowl(do not crimp to rim; pastry must be allowed to rise freely).
- Refrigerate until pastry is firm. Cover completely with plastic wrap. Chill overnight.
- About 30 minutes before serving, position rack in lower third of oven and preheat to 400oF.
- Lightly beat egg and use to brush pastry for glaze.
- Bake until pastry is puffed and golden, about 15 to 20 minutes.
- Serve immediately.
- Bechamel Sauce
- Melt beutter in top of double boiler over boiling water.
- Stir in flour with wooden spoon until smooth.
- Gradually add milk, stirring constantly.
- Continue cooking until sauce is thick and smooth.
- Add salt and pepper. Remove from heat and strain through fine sieve.
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