Crustillant of Crab with Blackberry Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon vegetable oil |
1/4 teaspoon mustard seeds |
1/4 teaspoon cumin seeds |
1 1/2 cups blackberries |
dash of ground turmeric |
dash of salt |
1 1/4 cups (6 ounces) lump crabmeat, shell pieces removed |
1/4 cup (2 ounces) goat cheese |
1 teaspoon chopped fennel fronds |
1 (16-ounce) package frozen phyllo dough, thawed |
butter-flavored cooking spray |
fennel fronds (optional) |
Directions:
1. Preheat oven to 500°.
2. Heat oil in medium nonstick skillet over medium-high heat. Add seeds; sauté 30 seconds or until seeds begin to pop. Add blackberries, turmeric, and salt. Reduce heat; sauté 2 minutes or until berries are soft. Remove from heat; set aside.
3. Combine crabmeat, goat cheese, and chopped fennel fronds; shape mixture into 8 (1 1/2-inch) balls. Unroll phyllo dough; remove parchment paper. Reroll phyllo. Cut about one-fourth of phyllo roll crosswise into very thin slices to yield 2 cups (it should look like shredded cabbage). Reserve remaining phyllo for another use; store in a zip-top plastic bag in refrigerator. Fluff phyllo with fingers to separate strands. Press each crab ball into phyllo; roll until coated. Gently place on a baking sheet coated with cooking spray. Spray each ball with cooking spray.
4. Bake at 500° for 3 minutes or until phyllo is golden brown. Serve with blackberry chutney; garnish with fennel fronds, if desired.
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