Crab Pastry Pockets Recipe
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Category: |
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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
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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 350º F oven for 25 minutes, until bubbly and browned on tops. Yield: 18 pockets |
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Number Of
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Number Of
Servings:18 pockets |
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