Crab Napoleon

Crab Napoleon

4 sheets Phyllo dough (cut into 2 1/2 inch squares)
4 oz. quality Crab meat
1/4 cup. thin julienne Bell Peppers
1 tsp minced Garlic
1 tsp chopped Basil
1/4 cup white wine
3/4 cup heavy cream
salt and pepper to taste
1 tsp Grill dust
1 tsp Saute dust
3 tbs Butter

In sauce pan, melt 1 1/2 tbs. butter. Place 4 layers of Phyllo squares in pan and saute until golden brown. Take out of pan and set aside.

In same pan put remainder of butter, crab, peppers, garlic, and seasonings. Saute 2-3 minutes on high heat. De glaze with wine and reduce. Then add basil and heavy cream and reduce  to 1/4-1/3. Place 1 Phyllo sheet on plate, spoon 1 1/2 tbs. of crab on Phyllo. Repeat 3 more times and top with Phyllo.

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