Orca Bay Seafoods

Preheat oven to 350 with rack in middle position.

Pick the Dungeness crab meat from the shell, being careful to remove all shell fragments.  One Dungeness crab will yield between 1-1/2 and 2 C. crab meat.

Open crescent seamless dough sheet tube and unroll the dough.  Using a sharp knife, cut off one quarter of the dough’s length.  Line an 8” X 8”, 2” deep baking pan with the larger square , making sure the dough comes 3/4ths of the way up three of the sides.  Use the remaining rectangle of dough to line the fourth side.  Press the dough together at the seam to seal them.

Melt butter in sauté pan over medium heat, then sauté the leeks and mushrooms until softened and beginning to color- 3 to 4 minutes.

In large mixing bowl, place the Neufchatel cheese.  Work in the half and half in small increments until fairly smooth.  Add the crab meat, the eggs, 1 C. Swiss cheese (reserve 1/2 C. for top of pie), the sautéed leeks and mushrooms and the seasonings.  Whisk to combine well, then pour into pie shell.

Top with remaining 1/2 C. Swiss cheese.  Dust top with paprika (this will help develop a nice golden finish to the pie).

Bake either pie in preheated 350oF. oven for 40 to 45 minutes.  Center of pie should jiggle ever so slightly when the pie is shaken gently.  Crust should look a rich, deep brown and the top of the pie should be golden.