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Mini Crab Briks and Chili Dip

By

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 9 oz crabmeat
  • 6 large sheets phyllo pastry
  • 1/2 red bell pepper, roasted
  • 1 fresh red chili, roasted
  • 1 sprig fresh mint
  • 2 sun-dried tomatoes packed in oil
  • 1/2 bunch fresh cilantro
  • 1 tsp cumin
  • 1 preserved lemon
  • 1 lemon
  • 1/2 c plain yogurt
  • 1/8 tsp smoked paprika
  • 2 tbsp olive oil
  • sea salt
  • freshly ground black pepper

Details

Adapted from google.com

Preparation

Step 1

Chop mint, sun-dried tomatoes, preserved lemon and cilantro set aside. In another bowl mix with crab, cumin, salt and pepper. Preheat oven to 400degrees. Lay out a piece of phyllo on clean work space and brush with olive oil. Cut the sheet in half down the middle so you have two even rectangles (3x5 inches). Place one tablespoon of crab mixture in middle. Fold in thirds and seal edges with oil like a little parcel. Repeat so you have 12 mini parcels and place on baking sheet. Bake for 12-14 minutes. Chop pepper and chili set aside in a bowl and squeeze half the lemon juice. Spoon over yogurt and stir in. Dust briks with paprika and serve.

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