Phyllo Crab Roll-Ups
Phyllo Crab Roll-Ups
Photography by Matthew Kimura
This recipe makes 35 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 52 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 3 g |
| fibre | 0 |
| chol | 13 mg |
| sodium | 108 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 4 |
| vit C | 3 |
| folate | 2 |
- Portion size: 35 pieces
This delightful bite features a creamy crab filling enclosed in crunchy phyllo. Eat one in the kitchen before you put them out – you won't get a chance once your guests have discovered them.
Ingredients
- 1 pkg 1pkg(7 oz/200 g) frozen crabmeat, thawed
- 1 pkg 1pkg(4 oz/125 g) cream cheese, softened
- 1/4 cup 1/4cupdiced sweet red pepper
- 3 tbsp 3tbspchopped fresh chives
- 2 tbsp 2tbspchopped pitted oil-cured black olives
- 2 tbsp 2tbspsour cream
- 2 tsp 2tspgrated lemon rind
- 7 7sheets phyllo pastry
Preparation
Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl; stir in cream cheese, red pepper, chives, olives, sour cream and lemon rind.
Keeping remainder covered with damp towel to prevent drying out, place 1 sheet of the phyllo on work surface. Cut lengthwise into five 2 1/2-inch (6 cm) wide strips.
Brush each strip with some of the butter; place heaping teaspoonful (5 mL) of filling about 1/2 inch (1 cm) from 1 short edge of each strip. Fold short edge over filling to meet long edge and form triangle; fold triangle up. Continue folding sideways and upward to end of strip; press flap to seal.
Working quickly, repeat with remaining phyllo and filling. Brush both sides of triangles with remaining butter. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake frozen, adding 2 minutes to baking time.)
Bake on parchment paper–lined or greased rimmed baking sheet in 400°F (200°C) oven until golden, 12 to 15 minutes.
Source : Canadian Living Magazine: May 2002
