Chef Leif Benson, ODCC Culinary Ambassador
Ingredients
Filo Dough…………………………………………1 package
Butter, melted……………………………………….1/2 cup
Dungeness Crabmeat ……………………………8 oz.
Onion, diced………………………………………..2 tbsp.
Celery, Diced………………………………………2 tbsp.
Red Bell pepper, diced………………………..…1 Tbsp.
Parsley, chopped…………………………………1 tbsp.
Kewpie Mayonnaise……………………………..1/4 cup
Panko Bread crumbs………………………………..1/4 cup
Old Bay Seasoning………………………………….1 tsp.
Dijon…………………………………………………..1 tsp
Lemon zest…………………………………………1 tsp.
Black pepper, ground……………………………..1/4 tsp.
Dill, fresh sprigs…………………………………… 4 tbsp.
Cilantro, leaves……………………………………..1/4 cup
Instructions
Fine dice onion, celery and bell pepper, mix with Dungeness crab mayonnaise panko, old bay, dijon, lemon zest and pepper.
Melt butter, un-fold fill and cut into desired width. Brush each of three layers with butter. Place crab filling amount as desired thickness and roll with ends tucked in. Place fresh herb sprigs on file roll and butter, wrap one more layer of filo around roll to cover herbs and brush with butter too seal layer.
Bake in 425 degree oven for 15min or until golden brown and crispy.
Serve warm with spicy Remoulade sauce if desired.