Best Crunchy Crab Parcels Recipes

CRUNCHY CRAB PARCELS

Steps:

• 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.
• 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.
• 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.
• 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.

CRUNCHY CRAB PARCELS (WITH FREEZING DIRECTIONS)

Steps:

• 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.