True to the famous dance named after this Southern city, this recipe for pot pie is full of twists and kicks! Cajun seasoning in the luscious crab-and-leek filling will raise eyebrows, and ultra thin layers of crisp phyllo dough add flavor dimension.
In a large skillet melt the 3 tablespoons butter over medium heat. Cook and stir leeks in hot butter for 2 to 3 minutes or until tender. Add the flour to the skillet; cook and stir about 1 minute. Stir in the milk; cook and stir until mixture begins to boil. Stir in the crabmeat, peas, dry sherry (if desired), Cajun seasoning, and, if desired, the ground red pepper. Spoon the crab mixture into a 2-quart square baking dish.
In a small bowl stir together the 3 tablespoons melted butter and, if desired, the Dijon-style mustard. Brush one sheet of phyllo dough with butter mixture; place another sheet on top. Brush with butter mixture. Repeat brushing and stacking with the remaining two sheets. Using a sharp knife, cut a small circle in the center of the phyllo stack to allow steam to escape. Place phyllo stack over crab mixture. Brush any remaining butter mixture over top. if desired, sprinkle with paprika. Bake in a 375 degree F oven for 25 to 30 minutes or until heated through. Serve immediately. Makes 6 servings.