Instructions: Melt butter in medium skillet over high heat. When butter sizzles, add onions, green and red peppers, celery, Creole seasoning and salt; saute, shaking skillet and stirring occasionally, 3 minutes. Add garlic and crab meat and cook, stirring occasionally and shaking skillet, 2 minutes.

Stir in green onions, Worcestershire and Tabasco; cook 2 minutes. Whisk in cream.

Stir in 1 of the eggs slowly, a little at a time (if added too quickly, it will scramble). (Egg forms a natural thickening or "liaison".)

Remove from heat and stir in breadcrumbs.

Makes 3 cups.

Preheat oven to 375. Remove dough from refrigerator and roll out on a lightly floured surface into 12 thin circles of dough. Trim edges of each circle to form a square, about 5 by 5 inches. Brush edges of each dough square with remaining egg. Place about 1/4 cup of crabmeat mixture on each square and fold diagonally to form a triangle. Crimp edges with a fork and place pies on baking sheet.

Brush top of each pie with 1/2 teaspoon of olive oil. Bake until crusty brown, about 25 minutes. To serve, wrap pies in paper towels or paper napkins.

Yield:12 Pieces

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