CAJUN SPICED CRAB IN PHYLLO TARTLETS
1/4 cup mayonnaise
1/4 cup tomato, seeded and diced
1/4 cup carrot, shredded
2 tablespoons canned black olives, drained and sliced
1 1/2 cups cleaned lump crabmeat (fresh or canned), diced
1 teaspoon Creole (or Cajun) seasoning
1 teaspoon Tabasco sauce
Salt and pepper
2 tablespoons butter
2 tablespoons olive oil
20 sheets Athens® Fillo Dough (9”x14”), thawed
In a medium bowl, combine mayonnaise, tomato, carrot and olives. Fold in the crab meat. Season with Creole seasoning, hot
sauce, salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
In a small saucepan over medium heat, melt butter with oil. Lightly brush 3” tart pans with butter-oil mixture. Layer 5
phyllo sheets, brushing each with the butter-oil mixture. Cut four, 4-inch squares from phyllo stack. Place phyllo squares in the pan.
Carefully push phyllo into pan, leaving the points sticking up. Repeat process to three times to make 16 shells.
Bake empty phyllo shells in preheated 350ºF oven for 8 to 10 minutes or until golden brown. Cool for 5 minutes. Remove shells from pans.
Spoon about 2 tablespoons of filling into each shell. Serve immediately.
Yield: 16 squares
|GENERAL FILLO DOUGH HANDLING DIRECTIONS|
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.