Description
Thierry Meissonnier, Executive Chef, Hilton Chicago, Chicago, IL
Ingredients
- 1 1/4 lb. jumbo lumped crab meat, picked
- 2 1/2 tsp. chives, finely chopped and divided
- 1 1/2 tsp. parsley, finely chopped
- 1 tbsp. Old Bay Seasoning
- 3/4 tsp. Dijon mustard
- 3/4 tsp. cilantro, chopped
- 5 oz. potatoes, cooked and mashed
- 2 egg whites, divided
- 3/4 tsp. lemon juice
- 1/2 tsp. white wine
- 4 tbsp. bread crumbs
- 1 set Athens® Ready-To-Go Phyllo Doughô, thawed
- 2 oz. butter, melted
Directions
In a bowl, combine crabmeat with 1 1/2 teaspoons chives, parsley, Old Bay Seasoning, mustard, cilantro and mashed potatoes. Mix gently. In a separate bowl, combine 1 1/2 egg whites, lemon juice and white wine. Whip to form stiff peaks. Fold whipped egg whites into crab cake mixture. Mold into 2-ounce crab cakes. Dip crab cakes in remaining 1/2 egg white, then coat in bread crumbs mixed with 1 teaspoon chives. Cut set of Athens® Ready-To-Go Phyllo Dough into 8 rectangles. Set each rectangle on a flat surface and dock the dough with a fork. Set crab cake in the middle of each piece of dough, and wrap dough around crab cake, using butter to seal. Set crab cakes on a sheet pan with seams underneath. Score crab cakes in half on the bias. Bake in preheated 390°F oven until crisp and golden brown, approximately 18 minutes. Before serving, cut crab cake in half.
