How to Make Crispy Crab Parcels

Crispy crab parcels are just the thing to serve as an appetizer or as part of an Asian-themed meal. Perfect finger food, these delicious filo pastry-wrapped morsels are easily prepared in advance, ready to cook at the required time. This recipe makes 12 crispy crab parcels.

Things You'll Need

• 4 spring/green onions
• 1 tablespoon finely chopped fresh root ginger
• 1 fresh red chilli, de-seeded and finely chopped
• 1 tablespoon sesame seeds
• 1 tablespoon of roasted sesame oil
• 1 small potato, boiled and mashed
• 2 tablespoon of dry sherry
• 1 6 ounce can white and brown crab meat, drained. Use all white meat, if preferred.
• 3 ounces butter, melted
• 6 sheets of filo pastry 20-by-12 inches
• Dipping sauce to serve

Instructions

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius, gas mark 6) unless cooking at a later time.

2. Chop two of the spring/green onions. Put the others aside for garnishing. Put the roasted sesame oil in a frying pan over a medium heat and add onions. Sauté gently for one minute.

3. Add the ginger, chilli and sesame seeds. Cook for another minute.

4. Add the mashed potato. Mix in well with the other ingredients, fry for a minute or two then turn off the heat.

5. Place mixture into a heatproof bowl. Add the crab meat and dry sherry. Mix well.

6. Unwrap the filo pastry and cover with a damp cloth to keep it moist. Brush melted butter over one sheet. Put another sheet on top. Again, brush with melted butter. Place a third sheet on the top. Cut lengthwise into three strips. Cut the strips in half so you have six shorter strips.

7. Place a teaspoon of crab mixture at the bottom of each strip, towards the right-hand corner nearest you. Fold the filo pastry over the crab mix diagonally, then keep folding in the same way until you have reached the end of the strip and have a triangular parcel. Brush with melted butter and place on a baking sheet.

8. Repeat Step 6 and 7 until you have made 12 parcels. Cook for 17 -- 20 minutes until crisp. Serve with spring/green onions sliced lengthwise and your favorite dipping sauce. If cooking at a later time, cover and refrigerate.

Tips & Warnings

• Always keep filo pastry covered when not in use, as it dries out very quickly.

Resources

• BBC Food: Crunchy Crab Parcels
• Allrecipes: Gingered Crab Filo Parcels