Crustillant of Crab with Blackberry Chutney

By Lv2Cook

Ingredients

• 1 teaspoon vegetable oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1 1/2 cups blackberries
• Dash ground turmeric
• Dash salt
• 1 1/4 cups (6 ounces) lump crabmeat shell pieces removed
• 1/4 cup (2 ounces) goat cheese
• 1 teaspoon chopped fennel fronds
• 1/4 (16-ounce) package frozen phyllo dough thawed
• Butter-flavored cooking spray
• Fennel fronds (optional)

Details

Servings 1

Preparation

Step 1

Preheat oven to 500º .

Heat oil in medium nonstick skillet over medium-high heat. Add seeds; sauté 30 seconds or until seeds begin to pop. Add blackberries, turmeric, and salt. Reduce heat; sauté 2 minutes or until berries are soft. Remove from heat; set aside.

Combine crabmeat, goat cheese, and chopped fennel fronds; shape mixture into 8 (1 1/2-inch) balls. Unroll phyllo dough; remove parchment paper. Reroll phyllo. Cut about one-fourth of phyllo roll crosswise into very thin slices to yield 2 cups (it should look like shredded cabbage). Reserve remaining phyllo for another use; store in a zip-top plastic bag in refrigerator. Fluff phyllo with fingers to separate strands. Press each crab ball into phyllo; roll until coated. Gently place on a baking sheet coated with cooking spray. Spray each ball with cooking spray.

Bake at 500º for 3 minutes or until phyllo is golden brown. Serve with blackberry chutney; garnish with fennel fronds, if desired.

Serving Size: 2 crustillants and 1/3 cup chutney