Directions: |
Directions:Melt 1 tablespoon butter in small saucepan; whisk in flour and cook 1 minute; whisk in milk and cook stirring constantly until smooth and thickened. This should take about 3 minutes. Stir in salt.
Saute shallots in 1 1/2 tablespoons butter in a skillet over medium heat. On low temperature stir in the white sauce, crab, egg yolk, lemon juice, nutmeg, and pepper. Cool
Brush 1 sheet of phyllo with melted butter; cut into six 2 inch wide strips; place about 1 teaspoon of filling in top corner of one strip; fold corner over to opposite edge and continue folding as you would a flag-keeping the triangular shape with each fold. Place on buttered baking sheet. Repeat with remaining phyllo and filling.
Bake in 400 degree oven until phyllo puffs and turns golden, about 15 minutes. Best served warm. |
Personal
Notes: |
Personal
Notes: This recipe came from my " Best Of Friends, Etc" cookbook, authored by Darlene Skees of Great Falls. Darlene's husband would eat lunch everyday at Charlottes Web during the years that Mom and I worked there and she would often join him. We took a personal interest in her cookbooks and I have enjoyed many recipes out of them throughout the years. I was thrilled one year to find one of her cookbooks ( signed by the author ) in a little antique shop in Anacortes, Washington and promptly bought it for Rita for Christmas. Mom gave many of us girls copies of some of her cookbooks and I treasure and use mine often.
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