Ingredients
- 4 sheets phyllo pastry
- 8 ounces flaked crabmeat
- 3/8 cup mayonnaise
- 1/4 cup whipping cream
- 1/2 cup onion (finely chopped red)
- 1/4 cup butter melted
- 8 teaspoons mango chutney
- 1/4 cup chives (chopped fresh)
- 2 tablespoons dijon mustard
- 2 tablespoons sour cream
- 1 tablespoon lime juice (fresh)
- 1 tablespoon olive oil
- 1 tablespoon dill (chopped fresh)
- 1/2 slices english hothouse cucumber (cut into)
Preheat oven to 400�F. Place 1 phyllo sheet on work surface; cover remaining ph yllo. 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. B ake 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. (Can be made 1 day ahead. Store phyllo squares in airtight container . Cover crab mixture and mustard sauce separately and refrigerate.) 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 1/4 cup cra b mixture, then 1/4 cup cucumber. Drizzle 1 teaspoon chutney over each. Repea t layering with phyllo square, crab mixture, cucumber and chutney. Top each wi th third phyllo square. Drizzle mustard sauce around stacks.
Restaurant; Lane Restaurant, Galway, Ireland MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/14/98
