Crab Wrapped Phillo Triangles
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14 sheets phyllo dough, thawed
4 oz. cream cheese, at room temperature
1/2cup red onion, finely chopped
4 green onions, finely chopped
2 TBS. fresh dill, finely chopped
1 TBS. Italian parsley, finely chopped
1 TBS. chives, finely chopped
2 TBS. fresh squeezed lemon juice
2 TBS. prepared horseradish
1/2 tsp. salt
1/4 tsp. pepper
1 lb. fresh lump crab meat
1/2 cup chopped fresh spinach
1 stick butter, melted
*
Allow the box of phyllo dough to stand at room temperature for 30 minutes.
Sheets of phyllo are much easier to separate when at room temperature.
Stir cream cheese, red onion, green onion, dill, parsley, chives, lemon juice
horseradish, salt and pepper in a large bowl. Mix in the crab and spinach, and set aside.
Line 2 baking sheets with parchment paper.
Unroll phyllo sheets. Carefully remove one sheet and lay it on work surface.
Keep remaining sheets covered with a slightly damp kitchen towel so they don't dry out.
Brush phyllo sheet with some of the melted butter. Top with another sheet of phyllo.
And brush with melted butter. Cut layered sheets lengthwise into four 3" wide strips.
Place 1 TBS. of crab mixture on bottom right hand corner of each phyllo strip.
Fold one corner of phyllo over crab mixture forming a small triangle.
Continue folding phyllo over much as you would a flag.
Brushing last fold with some more butter to seal.
Transfer to prepared baking sheet seam side down.
Repeat with remaining phyllo and crab mixture..
Forming 28 triangles total.
Bake at 350* for 18-25 minutes.
*
The crab mixture served warm makes a fabulous dip.
To serve as a dip, just spoon crab mixture into a crock and bake at 350*
until it bubbles around the sides and is heated through. About 25 minutes.
Serve with toasted slices of French bread.
*
Allow the box of phyllo dough to stand at room temperature for 30 minutes.
Sheets of phyllo are much easier to separate when at room temperature.
Stir cream cheese, red onion, green onion, dill, parsley, chives, lemon juice
horseradish, salt and pepper in a large bowl. Mix in the crab and spinach, and set aside.
Line 2 baking sheets with parchment paper.
Unroll phyllo sheets. Carefully remove one sheet and lay it on work surface.
Keep remaining sheets covered with a slightly damp kitchen towel so they don't dry out.
Brush phyllo sheet with some of the melted butter. Top with another sheet of phyllo.
And brush with melted butter. Cut layered sheets lengthwise into four 3" wide strips.
Place 1 TBS. of crab mixture on bottom right hand corner of each phyllo strip.
Fold one corner of phyllo over crab mixture forming a small triangle.
Continue folding phyllo over much as you would a flag.
Brushing last fold with some more butter to seal.
Transfer to prepared baking sheet seam side down.
Repeat with remaining phyllo and crab mixture..
Forming 28 triangles total.
Bake at 350* for 18-25 minutes.
*
The crab mixture served warm makes a fabulous dip.
To serve as a dip, just spoon crab mixture into a crock and bake at 350*
until it bubbles around the sides and is heated through. About 25 minutes.
Serve with toasted slices of French bread.
*
OMG those sound sooooo good!!! I bet you could put that mixture in wontons too!!!
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