Recipe By : Bon Appetit Magazine, Oct 1997
Serving Size : 4 Preparation Time :0:00
Categories : Seafoods
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Phyllo pastry sheets
1/4 c Butter -- melted
8 oz Flaked crabmeat
1/2 c Red onion -- finely chopped
1/3 c Mayonnaise
1/4 c Fresh chives -- chopped
1 tb Fresh lime juice
1/4 c Whipping cream
2 tb Dijon mustard
2 tb Sour cream
1/2 English hothouse cucumber --
- cut into matchstick-size
- strips
1 tb Fresh dill -- chopped
1 tb Olive oil
8 ts Mango chutney
Preheat oven to 400 F. Place 1 phyllo sheet on work surface; cover
remaining phyllo. 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. Bake until golden, about
6 minutes. Cool completely.
Mix crabmeat and next 4 ingredients in large bowl. Season to taste
with salt and 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 crab mixture, then 1/4 cup cucumber. Drizzle 1 ts chutney
over each. Repeat layering with phyllo square, crab mixture,
cucumber, and chutney. Top each with 3rd phyllo square. Drizzle
mustard sauce around stacks.
