Shelly's Recipe

CRAB PHYLLO PURSES

Category: Seafood

1 1/2 sticks unsalted butter
5 tbsp minced green onion
4 tsp Dijon mustard
4 tbsp minced parsley
2 tbsp minced fresh dill
3 tbsp finely crumbled Feta cheese
4 drops green Tabasco sauce
2 tbsp dry vermouth
1/2 tsp Worcestershire sauce
1/2 lb fresh crab meat
1/4 cup sour cream
Salt & pepper, to taste
6 sheets Phyllo pastry dough
1/4 cup bread crumbs, crushed well

Keep Phyllo pastry dough covered with a damp kitchen towel to avoid drying out the pastry sheets.

Melt one stick of butter in microwave in small bowl. Set aside with pastry brush.

Melt remaining butter in saucepan over low heat with green onions for a few minutes. Add vermouth and mustard, stir for several minutes. Add parsley, dill, Tabasco, Worcestershire sauce, crab meat and sour cream. Season with salt and pepper and blend completely together. Remove from heat and cool to room temperature.

Preheat oven to 375. Combine bread crumbs and Feta cheese in a bowl. Working with one sheet of Phyllo at a time, place on counter and brush top with butter, sprinkle with bread-crumb mixture. Fold the Phyllo dough in half to make an 8 by 12-inch rectangle. Brush again with the melted butter.

Use a sharp knife and cut Phyllo into six 4-inch squares. Place 2 tsp crab meat filling in center of each rectangle. Gather up the four corners of each square and pinch or twist together to form little purses. Brush the purses with melted butter and place on lightly oiled baking sheet. These can also be placed into the freezer to use another day.

Make 36 purses and bake in oven for 12-15 minutes or until lightly golden and crisp. Serve warm or at room temperature.