YIELD
4 servingsPREP
15 minCOOK
25 minREADY
45 minIngredients
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.