Shelly's Recipe

CRAB PHYLLO

Category: Seafood

1 tbsp butter
1 tbsp flour
1/2 cup milk
1/2 tsp salt
3 Shallots, minced
1-1/2 tbsp butter
1 cup crabmeat, flaked
1 egg yolk, lightly beaten
1 tsp lemon juice
1/4 tsp grated nutmeg and pepper
5 sheets phyllo
1/2 cup melted butter

Melt 1 tbsp butter in small pan; gradually blend in flour. Cook for about 1 minute, stirring constantly until smooth and thickened. Add salt. Saute shallots in 1-1/2 tbsp of butter. When tender, reduce heat and add white sauce, crab, egg yolk, lemon juice, nutmeg and pepper. Let cool.

Brush 1 sheet phyllo with melted butter, cut into six 2-inch strips; place about 1 tsp of filling on top corn of strip; fold corners over to opposite edge and continue folding as you would a flag. Place on a buttered baking sheet.

Repeat with remaining phyllo sheets and filling. Bake at 400 about 15 minutes. Until phyllo is puffy and golden.