| 3 tbsps | Butter |
| 4 | Leekes, chopped |
| 1/3 cup | All-purpose flour |
| 2 1/2 cups | Milk |
| 1 lb | Crabmeat, flaked and cartilage removed |
| 1 cup | Frozen peas |
| 1/4 cup | Dry sherry optional |
| 1 1/2 tsp | Cajun seasoning |
| 2 tbsps | Butter, melted |
| 1 tsp | Dijon-style mustard (optional) |
| 2 sheets | Frozen phyloo dough (17x12-inch rectangles) thawed. |
1) In a large skillet melt the 3 TBSPs butter over medium heat. Cook and stir leeks in hot butter for 2 to 3 m inutes 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, 1/8 to 1/4 tsp ground read pepper. Spoon the crab mixture into a 2-quart square baking dish.
2) In a small bowl stir together the 2-TBSPs melted butter and if desired, the Dijon-style mustard. Brush one sheet of phyllo dough with butter mixture; fold in half crosswise. Repeat with other sheets. Stack the two sheets. Using a sharf knife, trim phyloo to about a 9-inch square. Place phyllo stack over crab mixture; tuck edges under. Brush any remaining butter mixture over top. Bake at 375 for 25 to 30 minutes or until heated through. Serve immediately.