"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crab Pastry Pockets Recipe

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This recipe for Crab Pastry Pockets, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandi Holman

Category:
Category:

Ingredients:  
Ingredients:  
1 can Sea Fare or Miller's Select crab meat
18 sheets of phyllo dough
6 to 8 Tbsp. butter, melted (for brushing phyllo)
4 oz. shredded cheddar cheese
2 oz. cream cheese, softened
2 Tbsp. sliced green onions
2 Tbsp. mayo
1/2 Tbsp. fresh lemon juice
1/4 tsp. season salt
1/2 tsp. cumin
1/2 tsp. dried parsley
1 (11-oz.) can Mexi-corn

Directions:
Directions:
Mix all ingredients, except for butter and phyllo dough together, folding gently.

Stack 3 layers of phyllo sprayed or brushed with butter in between layers. Keep remaining phyllo dough under cloth to keep from drying out. Slice into 3 strips with serrated knife, long side. Place a heaping tablespoon of filling in the bottom left corner of the strip. Fold bottom left corner diagonally to touch right side of strip and continue folding like a flag. When completed dab some of the melted butter on the end to seal and lay seam side down on a baking sheet. Brush tops with melted butter. Continue process. Bake in a preheated 350 F oven for 25 minutes, until bubbly and browned on tops.
Yield: 18 pockets

Number Of Servings:
Number Of Servings:
18 pockets

 

 

 

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