Crunchy crab parcels

Crunchy crab parcels

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(3 ratings)

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Cooking time

Prep: 25 mins Cook: 30 mins

Skill level

Moderately easy

Servings

Makes 30

The combination of crispy filo pastry & crabmeat makes this a wonderfully indulgent dish

Nutrition and extra info

Additional info

  • Can be frozen if crabmeat is fresh
Nutrition info

Nutrition

kcalories
66
protein
3g
carbs
5g
fat
4g
saturates
2g
fibre
0g
sugar
0g
salt
0.33g

Ingredients

  • 1 small potato, cut into quarters
  • 85g butter
  • 50ml single cream
  • 2 spring onions, plus extra for serving
  • 300g mixed white and brown crabmeat
  • 12 sheets filo pastry

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Method

  1. Boil the potato for 15 mins until soft. Meanwhile, place 25g of the butter and all of the cream in a heavy-based pan and bring to the boil. Slice the spring onions, separating the green and white parts, then add the white slices to the boiling liquid and cook for 1-2 mins to soften. Pass the cooked potato through a ricer or sieve to a really fine mash, then add to the pan and mix everything together. Set aside to cool.
  2. Add the crabmeat and sliced green bits of spring 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.
  3. Cut the filo sheets lengthways 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 a neat triangle shape, place on a baking sheet and brush with more butter. Can be made ahead up to this point and frozen for up to 1 month.
  4. Heat oven to 200C/fan 180C/gas 6. Cook the rolls for 15-20 mins until golden and crisp. To serve, pile the parcels up on a plate or bowl, then scatter over with extra sliced spring onion, if you like.

Recipe from Good Food magazine, January 2008

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Comments

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micmac168's picture
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Think Jesss meant Plain could also have said Bland, Tasteless; surely you've forgotten seasoning John!
I seasoned the Crab/potato mix and added a little grated ginger and the parcels were lovely; the ones I made with a prawn added were good too.

jessss's picture
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Very nice! Bit blain though, but definitely make again:) used tin crab to keep price down

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