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.
- Portion size 35 servings
- Credits : Canadian Living Magazine: May 2002
- 1 pkg frozen crabmeat thawed
- 1 pkg cream cheese softened
- 1/4 cup diced sweet red pepper
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped pitted oil-cured black olives
- 2 tablespoons sour cream
- 2 teaspoons grated lemon rind
- 7 sheets phyllo pastry
MethodPlace 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.
Nutritional facts Per piece: about
- Sodium 108 mg
- Protein 2 g
- Calories 52.0
- Total fat 4 g
- Cholesterol 13 mg
- Saturated fat 2 g
- Total carbohydrate 3 g
- Iron 3.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 4.0
- Vitamin C 3.0