CRUNCHY CRAB PARCELS (WITH FREEZING DIRECTIONS)

Crunchy Crab Parcels (With Freezing Directions) image

Provided by Sarah_Jayne

Categories Crab

Time 50m

Yield 30 parcels

Number Of Ingredients 7

1 small potato, cut into quarters
3 ounces butter
2 fluid ounces light cream
2 green onions, plus extra
green onion, for serving
10 ounces crabmeat, mixed white and brown
12 sheets phyllo pastry

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.