Contributed By: mgratiot
Leona Pearce - Carmichael, CA
This recipe was prepared at the 2003 Gilroy Garlic Cook-Off. She was one of eight finalists. Sounds yummy!
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Kids can help make it
Make Ahead
Meal Type: Appetizers
Ingredients
18 sheets Phyllo (filo) dough (preferably Athens brand)
1/2 cup Butter, melted
6 Large cloves garlic, tough bottoms cut off
2 tbsp Lemon juice
2 tbsp Water
8 ounces Cream cheese
4 ounces Feta cheese, crumbled
2 Eggs, beaten
1 6-ounce Can crab meat, drained
2 cups Soft bread crumbs, divided
Paprika and cayenne pepper to taste
Preparation
SHELL:
Take 3 sheets phyllo at a time, butter and roll up (jelly-roll style). Make 6 rolls
Cut each roll into fourths.
Press cut side down into muffin pan cups (one in each of a 24-cup pan); use fingers to work up slightly onto sides of each cup. Brush cups lightly with remaining melted butter.
FILLING:
Place garlic into a plastic bag and pound with a side of a meat cleaver. Remove skins and place crushed garlic into a deep microwave-safe bowl. Add lemon juice and water. Cover and microwave for 2 minutes. Add garlic to cream cheese and mix together. Beat eggs and add to cream cheese. Add crumbled feta cheese, drained crab meat and 1 cup of soft bread crumbs. Mix all together. Sprinkle about 1/8 tsp of cayenne pepper into mixture. Mix further. Spoon mixture evenly into 24 muffin cups lined with the phyllo dough (use about 1 Tbsp per cup). Lightly dust top of each with paprika.
Bake in 350-degree oven for 25 minutes or until golden brown.
Cook's Notes
*Makes 24 individual servings.
Nutrition Information
Calories: 162
;
Total Fat: 8.5g
;
Saturated Fat: 5g
;
Carbohydrates: 15g
;
Protein: 6g
;
Calcium: 67 mg
;
Sodium: 201mg
;
Fiber: 0g