A delicious started from ” Butter” by James Martin.
Ingredients
- 250 g fresh white crab meat
- zest of 4 limes, juice of 1
- 3 red chillies deseeded and finely diced
- 1/2 bunch coriander chopped
- 75 g mayonnaise
- 18 sheets filo pastry
- 80 g butter melted
- 1 litre vegetable oil
- sea salt and black pepper
For the Dill Mayonnaise:
- 1 small bunch dill chopped
- zest and juice of a lime
- 1 green chilli deseed and finely chopped
- 200 g mayonnaise
Servings:
Instructions
- Combine the crab meat, lime zest and juice, chillies,coriander and mayonnaise in a bowl. Mix well and season lightly with salt and pepper.
- Make the pastry triangles. Lay the filo sheets on a work surface and cover with a damp cloth. Working with one sheet at a time ( keeping the rest covered) brush a 1 cm border of melted butter around each filo sheet.
- Put 1 tbsp crab mix on the top half of the sheet, a thumb width in from the edges. Fold the top left corner over the crab in the shape of a triangle. then fold this over itself to continue the shape, ending up at the bottom with a slight overhang. Brush this with melted butter and press well to seal.
- Repeat with the other strips to make 18 triangles. Fill a deep saucepan with the vegetable oil and set over a medium high heat. Deep fry the triangles for 1 minute on each side until the filo is crisp and dry. Drain on kitchen paper.
- Combine all the ingredients for the dill mayo and serve alongside the piping hot filo triangles.
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