Ingredients
- 4 sheets phyllo pastry
- 130 gr flaked crabmeat
- 80 ml mayonnaise
- 60 ml whipping cream
- 60 gr onion (finely chopped red)
- 55 gr butter melted
- 45 gr mango chutney
- 34 gr chives (chopped fresh)
- 30 ml dijon mustard
- 30 ml sour cream
- 16 ml lime juice (fresh)
- 16 ml olive oil
- 5 gr 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 dozen 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 quarter cup cra b mixture, then quarter 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 0. 0.051020408163265
