Crab & Cucumber Pastries with Mustard Sauce
Yield
4 servingsPrep
15 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
melted |
|
| 8 | ounces |
crab meat
|
|
| ½ | cup |
red onion
chopped |
|
| ⅓ | cup |
mayonnaise
|
|
| ¼ | cup |
chives
chopped |
*
|
| 1 | tablespoon |
lime juice
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 2 | tablespoons |
sour cream
|
|
| ½ | each |
cucumbers
cut up |
|
| 1 | tablespoon |
dill weed
chopped |
|
| 1 | tablespoon |
olive oil
|
|
| 8 | teaspoons |
mango chutney
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
melted |
|
| 231.2 | ml/g |
crab meat
|
|
| 118 | ml |
red onion
chopped |
|
| 79 | ml |
mayonnaise
|
|
| 59 | ml |
chives
chopped |
*
|
| 15 | ml |
lime juice
|
|
| 59 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 3E+1 | ml |
sour cream
|
|
| 0.5 | each |
cucumbers
cut up |
|
| 15 | ml |
dill weed
chopped |
|
| 15 | ml |
olive oil
|
|
| 4E+1 | ml |
mango chutney
|
* |
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.
