A plate serving crab & chive filo parcels with a pot of tomato salsa alongside

Crab & chive filo parcels

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Prep: 40 mins Cook: 15 mins

More effort

Serves 4

Look for Cornish, Devon or Jersey crab for the sweetest flesh to enhance these filo parcels inspired by the Tunisian dish brik. Serve with tomato salsa

Nutrition and extra info

Nutrition: Per serving

  • kcal415
  • fat20g
  • saturates4g
  • carbs29g
  • sugars4g
  • fibre4g
  • protein28g
  • salt1.6g
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Ingredients

    For the crab filling

    • 400g crabmeat mix, ¾ white, ¼ brown
    • 1 spring onion, finely chopped
      Spring onions

      Spring onion

      sp-ring un-yun

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

    • 1 bunch of chives, finely chopped
    • 2 tbsp chopped tarragon
      Tarragon

      Tarragon

      ta-ra-gon

      A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

    • 4 tbsp chopped parsley
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 1 tbsp chopped dill
    • 1 red chilli, finely chopped
    • pinch of white pepper
    • 1 lemon, zested and juiced (2 tbsp)
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    For the parcels

    • 4 sheets of filo pastry
    • 4 egg yolks
    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • pinch of fennel seeds
      Fennel seeds

      Fennel seeds

      feh-nell seeds

      A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

    For the tomato salsa

    • 1 tsp cumin seeds
    • 3 ripe tomatoes, finely chopped
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • 2 tbsp capers, chopped
      Capers

      Capers

      kay-per

      Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

    • ½ red onion, finely chopped
    • 2 tsp white wine vinegar
    • 2 tsp rose harissa
    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    Method

    1. In a bowl, combine the crabmeat with the other filling ingredients and gently stir to combine. Taste and add more lemon juice or seasoning as necessary.

    2. Place one sheet of filo on the work surface. Split it in half and lay one half on top of the other. Add a quarter of the crab mixture to the middle of the pastry and shape it into a rectangle just a bit bigger than a debit card. Make a well in the middle of the mixture using your thumb, or the back of a spoon, and carefully put the egg yolk in it. Moisten the edges of the filo and fold them up and in to wrap the crab in a neat parcel. Make sure the edges are overlapping and there are no gaps. Turn the parcel over so the seams are facing down and repeat with the rest of the pastry and crab mixture.

    3. To make the salsa, toast the cumin seeds in a dry frying pan until aromatic and starting to crackle, taking care not to let them burn. Remove from the heat. Combine all the rest of the salsa ingredients in a bowl and add the cumin seeds. Stir, taste for seasoning and adjust as required.

    4. To cook the parcels, heat the olive oil and the butter in a frying pan until sizzling. Add the fennel seeds to flavour the oil then the parcels, one or two at a time, cooking for a couple of mins on each side until crispy and golden. Remove with a spatula and drain on kitchen paper. Repeat with the other parcels. Drain any of the leftover oil/butter/fennel mix used for frying into the salsa, then serve the parcels with the salsa on the side.

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