Creamy Crab Phyllo Parcels |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 20 |
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A fantastic Crab appetizer everyone will enjoy - easy to make, freeze, and take out when you need them!! Found in Saltscapes magazine!! Ingredients:
1 (16 ounce) package phyllo pastry sheets |
8 ounces cream cheese |
1/2 cup grated parmesan cheese |
1/3 cup mayonnaise |
3 tablespoons fresh chives, chopped |
4 drops tabasco chipotle pepper sauce |
8 ounces rock crabmeat (fresh or frozen) |
1/4 cup butter, melted |
1 teaspoon pink peppercorns (optional) |
Directions:
1. Thaw phyllo sheets according to package directions.
2. 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).
3. 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.
4. To serve: Place frozen pastries on a cookie sheet and bake for 15-18 minutes, or until hot.
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