CRAB & CHIVE FILO PARCELS
Look for Cornish, Devon or Jersey crab for the sweetest flesh to enhance these filo parcels inspired by the Tunisian dish brik. Serve with tomato salsa
Provided by Rosie Birkett
Categories Buffet, Dinner, Lunch, Snack, Starter
Time 55m
Number Of Ingredients 20
Steps:
- In a bowl, combine the crabmeat with the other filling ingredients and gently stir to combine. Taste and add more lemon juice or seasoning as necessary.
- Place one sheet of filo on the work surface. Split it in half and lay one half on top of the other. Add a quarter of the crab mixture to the middle of the pastry and shape it into a rectangle just a bit bigger than a debit card. Make a well in the middle of the mixture using your thumb, or the back of a spoon, and carefully put the egg yolk in it. Moisten the edges of the filo and fold them up and in to wrap the crab in a neat parcel. Make sure the edges are overlapping and there are no gaps. Turn the parcel over so the seams are facing down and repeat with the rest of the pastry and crab mixture.
- To make the salsa, toast the cumin seeds in a dry frying pan until aromatic and starting to crackle, taking care not to let them burn. Remove from the heat. Combine all the rest of the salsa ingredients in a bowl and add the cumin seeds. Stir, taste for seasoning and adjust as required.
- To cook the parcels, heat the olive oil and the butter in a frying pan until sizzling. Add the fennel seeds to flavour the oil then the parcels, one or two at a time, cooking for a couple of mins on each side until crispy and golden. Remove with a spatula and drain on kitchen paper. Repeat with the other parcels. Drain any of the leftover oil/butter/fennel mix used for frying into the salsa, then serve the parcels with the salsa on the side.
Nutrition Facts : Calories 415 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium
CREAMY CRAB PHYLLO PARCELS
A fantastic Crab appetizer everyone will enjoy - easy to make, freeze, and take out when you need them!! Found in Saltscapes magazine!!
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 18-20 serving(s)
Number Of Ingredients 9
Steps:
- Thaw phyllo sheets according to package directions.
- In a medium bowl, combine cream cheese, parmesan, mayonnaise, chives and Tabasco; mix until smooth. Fold in crab (if using frozen crab, squeeze out excess liquid first).
- Prepare and handle phyllo according to package directions. Double each sheet and cut into strips. Brush with melted butter; add 1 tablespoons of crab filling to a strip and sprinkle with 2-3 peppercorns before folding into triangles (the method is explained on the package). Brush again with melted butter. Place in a 9x13 - inch glass baking dish. Bake at 350 for 35-40 minutes. Cool on a wire rack; freeze.
- To serve: Place frozen pastries on a cookie sheet and bake for 15-18 minutes, or until hot.
Nutrition Facts : Calories 180.9, Fat 10.7, SaturatedFat 5.1, Cholesterol 29.5, Sodium 363.7, Carbohydrate 15, Fiber 0.5, Sugar 0.8, Protein 6
CRAB CEVICHE
This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.
Provided by LOUISGUCCI
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 9.3 g, Cholesterol 5.6 mg, Fat 2 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 240.5 mg, Sugar 3.9 g
CRUNCHY CRAB PARCELS (WITH FREEZING DIRECTIONS)
This sounds like it would a lush and 'posh' offering for your guests at a party such as a New Year's Eve party. This recipe comes from chef John Torode and was published in the January 2008 copy of the BBC Good Food Magazine. The recipe says these can be frozen if the crabmeat used is fresh.
Provided by Sarah_Jayne
Categories Crab
Time 50m
Yield 30 parcels
Number Of Ingredients 7
Steps:
- Boil the potato for 15 minutes until soft.
- Meanwhile, place 1 ounce of the butter and all of the cream in a heavy-based pan and bring to the boil.
- Slice the green onions, separating the green and white parts, then add the white slices to the boiling liquid and cook for 1 to 2 minutes to soften.
- Pass the cooked potato through a ricer or sieve to a really fine mash and then add to the pan and mix everything together. Set aside to cool.
- Add the crabmeat and sliced green bits of the onion to the potato mixture and stir together.
- Melt the remaining butter.
- Unwrap the filo pastry and cover with a clean, damp tea towel to prevent it drying out.
- Brush melted butter over one sheet, place another on top and brush again with butter. Then add a final sheet of filo.
- Cut the filo sheets into 3 long strips. Then cut each strip in half across the middle.
- Place a teaspoon of the crab onto the bottom right-hand corner of each filo strip.
- Fold the filo over to make a triangle, then fold again, rolling up the strip.
- When the mixture is enclosed and you have neat triangle shape, place on a baking tray and brush with more butter.
- Heat oven to 400 degrees and cook the rolls for 15 to 20 minutes until golden and crisp.
- To serve, pile the parcels up on a plate or bowl. Then scatter over the extra sliced green onion, if you like.
- FREEZING DIRECTIONS: These can be frozen if using fresh crab. Freeze at the point before cooking. They can be frozen for up to a month.
Nutrition Facts : Calories 59.5, Fat 3.2, SaturatedFat 1.8, Cholesterol 11.4, Sodium 133.3, Carbohydrate 5.1, Fiber 0.3, Sugar 0.1, Protein 2.5
CRUNCHY CRAB PARCELS
The combination of crispy filo pastry & crabmeat makes this a wonderfully indulgent dish
Provided by John Torode
Categories Canapes
Time 55m
Yield Makes 30
Number Of Ingredients 6
Steps:
- Boil the potato for 15 mins until soft. Meanwhile, place 25g of the butter and all of the cream in a heavy-based pan and bring to the boil. Slice the spring onions, separating the green and white parts, then add the white slices to the boiling liquid and cook for 1-2 mins to soften. Pass the cooked potato through a ricer or sieve to a really fine mash, then add to the pan and mix everything together. Set aside to cool.
- Add the crabmeat and sliced green bits of spring onion to the potato mixture and stir together. Melt the remaining butter. Unwrap the filo pastry and cover with a clean, damp tea towel to prevent it drying out. Brush melted butter over one sheet, place another on top and brush again with butter. Then add a final sheet of filo.
- Cut the filo sheets lengthways into 3 long strips. Then cut each strip in half across the middle. Place a teaspoon of the crab onto the bottom right-hand corner of each filo strip. Fold the filo over to make a triangle, then fold again, rolling up the strip. When the mixture is enclosed and you have a neat triangle shape, place on a baking sheet and brush with more butter. Can be made ahead up to this point and frozen for up to 1 month.
- Heat oven to 200C/fan 180C/gas 6. Cook the rolls for 15-20 mins until golden and crisp. To serve, pile the parcels up on a plate or bowl, then scatter over with extra sliced spring onion, if you like.
Nutrition Facts : Calories 66 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 3 grams protein, Sodium 0.33 milligram of sodium
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