5 tablespoons butter
½ med.-size onion, chopped
24 oz. fresh mushrooms, washed and thinly sliced
4-1/2 oz. crab meat
3 tablespoons whipping cream
1 teaspoon arrowroot or cornstarch
2 tablespoons Madeira
Splash Worcestershire sauce
Salt and cayenne pepper
5 sheets phyllo pastry
½ cup dried bread crumbs
Method: Preheat oven to 400°F. Melt 2 tablespoons butter in shallow pan and sauté onion until soft and transparent. Add mushrooms and sauté 5 minutes. Dice crab meat into pan and add cream. Simmer 1 minute.
Dissolve arrowroot in Madeira and stir into crab mixture. Simmer 2 minutes, then season with Worcestershire sauce, salt and cayenne. Melt remaining butter.
Carefully remove phyllo pastry from package and stack on work surface. Brush top sheet w/ melted butter and sprinkle with bread crumbs. Spread mushroom-crab mixture along bottom edge and roll around stuffing to make compact cylinder.
Repeat process with remaining phyllo, butter and bread crumbs. Bake in oven 18 minutes. Slice in fourths and serve. Serves 4