My hubby asked me to get new eyes since my contacts don't work for me anymore. Anywho, I didn't want to waste the filling, so I made Crab Puffs. It's just like your normal Curry Puffs but with crab on the inside. Surprisingly, it was actually good. The recipe is exactly copied from the Crab Strudel recipe with a few changes.
Recipe: Crab Puffs
Things you need:
- 3 tbsp of butter
- 3 scallions, chopped
- 2 garlic cloves, minced
- 1 tsp curry powder
- 1 pound lump crabmeat, drained and picked to remove shells or buy 2 cans of Bumblebee crabmeat, works fine too
- 2 tsp fresh flat-leaf parsley, chopped
- 3 tsp of calamansi lime powder, 1 calamansi lime, juiced is fine too
- salt & pepper to taste
- 1 sheet pastry dough (such as Pepperidge Farm)
Heat 3 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft and fragrant. Add the curry powder and stir.
Step 2:
Add the crabmeat into a bowl and mix with the parsley, calamansi juice, salt and pepper. Add the crabmeat mixture into the pan .
Step 3:
Melt 10 tablespoons of butter in a small pan and set aside.
Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used.
Step 4:
Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
Step 5:
Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.
Categories: kueh
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