Ingredients
1 16 oz (454 g) package phyllo pastry sheets
8 oz (250 g) cream cheese
1/2 cup (125 mL) grated parmesan cheese
1/3 cup (75 mL) mayonnaise
3 tbsp (45 mL) chopped fresh chives
4 drops, chipotle Tabasco sauce
8 oz (250 g) rock crab meat (fresh or frozen)
1/4 cup (50 mL) melted butter
1 tsp whole pink peppercorns (optional)
Preparation
Thaw phyllo sheets according to package directions.
In a medium bowl, combine cream cheese, parmesan, mayonnaise, chives and Tabasco; mix until smooth. Fold in crab (if using frozen crab, squeeze out excess liquid first).
Prepare and handle phyllo according to package directions. Double each pastry sheet and cut into strips. Brush with melted butter; add 1 tbsp of crab filling to a strip and sprinkle with 2-3 peppercorns before folding into triangles (the method is explained on the package). Brush again with melted butter.
Place in a 9×13-inch (23×33-cm) ovenproof glass baking dish. Bake at 350°F (180°C) for 35-40 minutes. Cool on a wire rack; freeze.
To serve: Place frozen pastries on a cookie sheet and bake at 350°F (180°C) for 15-18 minutes, or until hot. Makes 18-20 servings.