Crunchy Crab Parcels (With Freezing Directions)

"This sounds like it would a lush and 'posh' offering for your guests at a party such as a New Year's Eve party. This recipe comes from chef John Torode and was published in the January 2008 copy of the BBC Good Food Magazine. The recipe says these can be frozen if the crabmeat used is fresh."
 
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Ready In:
50mins
Ingredients:
7
Yields:
30 parcels
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ingredients

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directions

  • Boil the potato for 15 minutes until soft.
  • Meanwhile, place 1 ounce of the butter and all of the cream in a heavy-based pan and bring to the boil.
  • Slice the green onions, separating the green and white parts, then add the white slices to the boiling liquid and cook for 1 to 2 minutes to soften.
  • Pass the cooked potato through a ricer or sieve to a really fine mash and then add to the pan and mix everything together. Set aside to cool.
  • Add the crabmeat and sliced green bits of the 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.
  • Brush melted butter over one sheet, place another on top and brush again with butter. Then add a final sheet of filo.
  • Cut the filo sheets into 3 long strips. Then cut each strip in half across the middle.
  • 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 neat triangle shape, place on a baking tray and brush with more butter.
  • Heat oven to 400 degrees and cook the rolls for 15 to 20 minutes until golden and crisp.
  • To serve, pile the parcels up on a plate or bowl. Then scatter over the extra sliced green onion, if you like.
  • FREEZING DIRECTIONS: These can be frozen if using fresh crab. Freeze at the point before cooking. They can be frozen for up to a month.

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RECIPE SUBMITTED BY

I am originally from the Philadelphia area of the United States but have been living in London, UK since 1996. I now have dual American and British citizenship. I became a widow at the age of 27 in 2004 but have managed to fall in love again and was married again on July 19, 2008. I have a double major honors degree in sociology and politics and am slowly working my way through a Masters. I am a wanabee writer but until that dream becomes a reality I work in internet marketing where I build websites for profit. So, it is nice to come to a site like this and just enjoy being on the internet rather than using it as a work environment. I am a BBW (big woman) but over the past two years I have lost over 80lbs and am working my way down the scales slowly but steadily. These days, I am trying to eat a lot less meat. So, I am trying to have as many vegetarian recipes in the week as I can manage. I have started a blog - <a href="http://weekendcarnivore.com/">Weekend Carnivore</a> where I blog about trying to eat a mostly vegetarian diet. I share a lot of my discovered recipes there. If I make one of your vegetarian recipes and I managed to take a good photo of it, chances are I will blog about it and tell everybody how much I enjoyed it. These are banners and buttons from Zaar events in which I have participated: <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC11-Participant.jpg"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=metermaids.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/metermaids.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group14tomato.jpg> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap3/group07kiwi.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/cookbookZWT.jpg" border="0" alt="I am alw">
 
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