Recipe

Ingredients:

Crab Phyllo Pockets:

• Dungeness Crabmeat
• 1 green onion, finely chopped
• 6 chives, finely chopped
• ¼ cup parsley
• 1 tbsp dill, chopped
• 1 Bunch Spinach (Cooked and Chopped)
• Pinch of pepper
• 1 lemon, juiced, zested
• 4 sheets of Phyllo
• 3 egg yolks (if you don’t want to use raw egg, can substitute with 2 tbsp of Mayonnaise)
• 2 tbsp olive oil
• NO Salt (a salt free recipe)

Salsa Verde:

• 6 tomatillos, husks removed
• ½ cup cilantro
• 1 serrano chili or Poblano pepper, seeded
• 2 shallots or ½ red onion, minced
• 1 lime, juiced, zested
• Salt/pepper to taste
• (or just purchase your favourite Salsa)

Instructions:

Crab Phyllo Pockets:

1. In a large mixing bowl, combine crabmeat, chives, parsley, dill, spinach, pepper, egg yolk (or mayo) and lemon juice.
2. Lay one sheet of phyllo on a flat surface. Slit the dough in half and lay on top each other, brushing in between the layers with olive oil
3. Add 1 quarter of the crab mixture to the middle of the dough.
4. Moisten the edges of the phyllo with the olive oil and carefully fold over the remaining dough, to create a parcel (triangle, square or roll shape)
5. Place the parcel seams down and repeat to the remaining crab mixture and phyllo.
6. Brush with olive oil again and bake in a hot 375F oven until golden and crispy.
7. Serve with Salsa Verde.

Salsa Verde:

1. Preheat oven to 375 F and place tomatillos on a lined sheet tray. Bake until tomatillos are even chard, 5-8 mins. Cool tomatillos.
2. Combine tomatillos, cilantro, pepper/chilli, onion, lime juice and 1 tsp salt in a food processor and pulse. Consistency can be more smooth or chunky depending on preference.