Crunchy crab parcels

Crunchy crab parcels

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(3 ratings)

Prep: 25 mins Cook: 30 mins

More effort

Makes 30
The combination of crispy filo pastry & crabmeat makes this a wonderfully indulgent dish

Nutrition and extra info

  • Can be frozen if crabmeat is fresh

Nutrition:

  • kcal66
  • fat4g
  • saturates2g
  • carbs5g
  • sugars0g
  • fibre0g
  • protein3g
  • salt0.33g
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Ingredients

  • 1 small potato, cut into quarters
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 85g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50ml single cream
    Cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • 2 spring onion, plus extra for serving
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 300g mixed white and brown crabmeat
  • 12 sheets filo pastry

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.

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Comments (2)

micmac168's picture
2

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
5

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

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