This recipe puts a spicy crab-meat filling into flaky phyllo shells.
- 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® Phyllo 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 350°F 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.