Crunchy crab parcels

Name: Crunchy crab parcels
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 30
Cuisine: Global
Ingredients: 1 small potato, cut into quarters; 85 grams butter; 50 milliliters single cream; 2 spring onions, plus extra for serving; 300 grams mixed white and brown crabmeat; 12 sheets filo pastry

Crunchy crab parcels might be just the hor d'oeuvre you are searching for. Watching your figure? This pescatarian recipe has 60 calories, 3g of protein, and 3g of fat per serving. This recipe serves 30. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 55 minutes. Head to the store and pick up spring onions, butter, brown crabmeat, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Spring Onions

Butter

Potato

Cream

Equipment you will use

Potato Ricer

Sieve

Frying Pan

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.

Ingredients you will need

Spring Onions

Filo Pastry

Crabmeat

Butter

Potato

Tea

Equipment you will use

Kitchen Towels

Brush melted butter over one sheet, place another on top and brush again with butter. Then add a final sheet of filo.

Ingredients you will need

Butter

Cut the filo sheets lengthways into 3 long strips. Then cut each strip in half across the middle.

Ingredients you will need

Filo Pastry

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.

Ingredients you will need

Butter

Crab

Equipment you will use

Baking Sheet

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Spring Onions

Roll

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1small

potato, cut into quarters 85grams

butter 50milliliters

single cream 2

spring onions, plus extra for serving 300grams

mixed white and brown crabmeat 12sheets

filo pastry

Recommended wine: Chardonnay, Pinot Grigio, Riesling

Chardonnay, Pinot Grigio, and Riesling are my top picks for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.