 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
These crab cakes melt in you mouth and if you love garlic you will love this recipe Ingredients:
18 sheets phyllo (filo) dough (preferably athens brand) |
1/2 cup butter, melted |
6 large cloves garlic, tough bottoms cut off |
2 tbsp lemon juice |
2 tbsp water |
8 ounces cream cheese |
4 ounces feta cheese, crumbled |
2 eggs, beaten |
1 6-ounce can crab meat, drained |
2 cups soft bread crumbs, divided |
paprika and cayenne pepper to taste |
Directions:
1. SHELL:
2. Take 3 sheets phyllo at a time, butter and roll up (jelly-roll style). Make 6 rolls
3. Cut each roll into fourths.
4. Press cut side down into muffin pan cups (one in each of a 24-cup pan); use fingers to work up slightly onto sides of each cup. Brush cups lightly with remaining melted butter.
5. FILLING:
6. Place garlic into a plastic bag and pound with a side of a meat cleaver. Remove skins and place crushed garlic into a deep microwave-safe bowl. Add lemon juice and water. Cover and microwave for 2 minutes. Add garlic to cream cheese and mix together. Beat eggs and add to cream cheese. Add crumbled feta cheese, drained crab meat and 1 cup of soft bread crumbs. Mix all together. Sprinkle about 1/8 tsp of cayenne pepper into mixture. Mix further. Spoon mixture evenly into 24 muffin cups lined with the phyllo dough (use about 1 Tbsp per cup). Lightly dust top of each with paprika.
7. Bake in 350-degree oven for 25 minutes or until golden brown.
|
|