Step 1

In a deep skillet over medium heat, saute the onions, shallots and mushrooms in the clarified butter until the onions are translucent.

Step 2

Add most of the spices, reserving a pinch.

Step 3

Add the cream cheese, crab, Parmesan, and garlic, stirring until incorporated.

Step 4

Add the sherry and cook for another few minutes, tasting to see if you need more.

Step 5

Add the cream and reduce the heat.

Step 6

Add the remaining spices and salt and pepper to taste.

Step 7

When the mixture has cooled, divide it among four 8 oz. casseroles, filling each one just below the top.

Step 8

Place four sheets of phyllo pastry on top of each casserole, and, with kitchen shears, cut into a rough circle, leaving 3 inches of extra pastry around the diameter.

Step 9

Squeeze this extra pastry into a crust (like a pie crust) and brush with olive oil.

Step 10

Bake at 350 degrees for about 10 minutes, until the phyllo puffs up and browns.