Source:

Bon Appetit

Serves/Makes:6 1-cup servings

Ingredients

• 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

Preparation

• 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.

Comments