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Categories:
unsalted butter scallion onion garlic crabmeat bread crumbs unsalted butter fresh ginger parsley cayenne pepper egg yolks salt dough
Viewed: 138 - Published at: 6 years agoIngredients
- 4 Tbsp. unsalted butter
- 2 Tbsp. scallion (green part only), chopped
- 2 Tbsp. onion, chopped
- 2 medium cloves garlic, finely minced
- 2 c. crabmeat, cleaned and chopped
- 2 Tbsp. bread crumbs
- 3 c. unsalted butter, melted
- 2 Tbsp. fresh ginger, chopped
- 2 Tbsp. parsley, chopped
- 1/8 tsp. cayenne pepper
- 2 egg yolks
- salt and pepper to taste
- 36 sheets filo dough (about 1 1/2 lb. filo)
Method
- Melt the butter and saute the scallions and onion until onion is translucent.
- Do not brown.
- Add the garlic and cook a few minutes over medium-low heat.
- Add crabmeat and bread crumbs and toss together.
- Remove from heat and stir in ginger, parsley and cayenne pepper; cool the mixture to lukewarm.
- Add egg yolks, salt and pepper.
- Cover with plastic wrap; set aside.
- Cut the sheets of packaged dough into fourths; immediately cover with a damp towel to keep dough from drying out.
- As you work, keep unused layers of dough covered.
- Place piece of cut dough on a work surface and brush it with melted butter.
- Place another piece on top; brush it with butter and continue layering and buttering until there are four layers.
