Crab & Cucumber Pastries with Mustard Sauce
Submitted by toe
Layered phyllo pastry stacks filled with crab, dill-dressed cucumber, and mango chutney, drizzled with a creamy Dijon mustard sauce. A stunning plated appetizer for special occasions.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
45 minIf you want to plate something that looks like it came from a fine dining kitchen, these layered crab and cucumber pastries are your move.
Crisp, buttery phyllo squares get stacked with a lime-brightened crab salad, cool cucumber tossed in dill and olive oil, and drizzles of mango chutney between the layers. A creamy Dijon mustard sauce pooled around the base ties it all together.
Three textures in every bite: shatteringly crisp phyllo, silky crab, and refreshing crunch from the cucumber.
Chef Tips
- Let the baked phyllo squares cool completely before stacking. Warm phyllo will absorb moisture from the crab mixture and lose its crispness.
- Dress the cucumber 30 minutes ahead. The salt draws out a bit of liquid while the dill and olive oil infuse, creating a light, flavorful salad.
- Assemble just before serving. These are best eaten within minutes of stacking, while the phyllo is still crisp and the layers are distinct.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Brush phyllo sheet with melted butter. Top with second phyllo sheet and brush with butter.
Repeat layering 1 more time. Top with fourth phyllo sheet .
Cut phyllo stack into 12 squares. Arrange squares on large baking sheet.
Bake until golden, about 6 minutes.
Cool completely.
Mix crabmeat and next 4 ingredients in large bowl.
Season to taste with salt a nd pepper.
Set aside.
Mix cream, mustard and sour cream in small bowl to blend.
Season with salt and pepper.
Mix cucumber, dill and olive oil in medium bowl.
Season with salt and pepper.
Let stand 30 minutes.
Place 1 phyllo square in center of each of 4 plates.
Top each with ¼ cup cra b mixture, then ¼ cup cucumber.
Drizzle 1 teaspoon chutney over each.
Repeat layering with phyllo square, crab mixture, cucumber and chutney.
Top each wi th third phyllo square.
Drizzle mustard sauce around stacks.
Comments
This is a plagiarized recipe from Bon Appétit as found on epicurious.com
What are the differences? If it is a good recipe, it should be shared everywhere, then more people can read it, cook it and enjoy it, that's the whole point of the recipe.