CRAB MILLEFEUILLE

 

This delightful appetizer will be complete with a white Mercurey (Burgundy). Surprise your guests with this easy and tasty recipe!

 

4 Servings

Preparation: 20 min; Cooking time: 3-5 min.

 

1 package of phyllo dough (8 oz) thawed

8 oz of fresh crab meat

2 carrots

1 zucchini

1 tbsp of fresh chopped cilantro + some leaves for garnish

1 fresh lemon juice

5 tbsp of olive oil

Salt and pepper

 

Preheat the oven to 430 F.

Wash thoroughly the zucchini. Peel the carrots. Cut them into little cubes.

Bring some salted water to a boil in a medium saucepan and cook the carrots and zucchini for 3 minutes.  Run some cold water on the vegetables and drain. Set aside.

In a bowl, combine the crab, cilantro, lemon juice and 3 tbsp of olive oil, salt and pepper. Add the cooked vegetables and stir. Cover with some plastic wrap and refrigerate.

Cut the phyllo dough into squares and coat with some olive oil.  Put 3 or 4 phyllo dough on top of each other, knowing that you need 12 squares. Bake for 3 to 4 minutes.

Prepare each plate with 1 square on the bottom. Spread some crab preparation on top of each square, cover with dough, add some more crab and finish with one more square of phyllo dough.

Garnish with cilantro.

Enjoy!