Total Preparation Time: 15 to 30 minutes
Ingredients: Fish
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Kids can help make it
Kids can help make it
Meal Type: Entree
Appetizers
Ingredients
1 tbsp Olive oil
1/2 Red bell pepper, finely chop'd
2 Ribs celery from the heart, finely chop'd
6 Water chestnuts, finely chop'd
1/2 Sm. onion, finely chop'd
1/4 cup Fresh bean sprouts ( a handful), chop'd
2 cans (6-oz) lump crab meat, drained & flaked
2 tbsp Dark soy sauce, such as Tamari
1/2 tsp Dried thyme leaves (eyeball it)
4 sheets Defrosted phyllo dough (13x17- in ea.)
3 tbsp Melted butter
Preparation
Preheat oven to 400 F.
Add oil to preheate skillet over med. to med-high heat. Saute pepper, celery, water chestnuts, and onion, 2-3 mins. While veggies are still a little crunchy, transfer to a bowl. Add bean sprouts, crab, soy sauce, and thyme. Combine well with a spoon.
Paint half of a sheet of phyllo dough with melted butter and and fold sheet in half, making almost a square. Pile a few spoonfuls of filling, 2-in at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet.
Your crab pastry will look like a spring roll. Dab the edges and sides of your roll with melted butter and place seam-side down a pastry sheet. Assemble all and bake on center rack 15 mins or until lightly golden all over.
Cook's Notes
Nutrition Information