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Crunchy crab parcels

Crunchy crab parcels

Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Makes 30

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

  • Freezable (Can be frozen if crabmeat is fresh)
low insalt0.33g



  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2008

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Rating: 4 out of 5.4 ratings

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