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Crab And Cucumber Pastries With Mustard Sauce

* Exported from MasterCook *

Crab And Cucumber Pastries With Mustard Sauce

Recipe By : Bon Appetit October 1997
Serving Size : 4 Preparation Time :0:00
Categories : Bon Appetit Magazine & Web Restaurant, Inn, Tavern & B&B
Seafoods To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sheets phyllo pastry
1/4 cup butter -- melted
8 ounces flaked crabmeat
1/2 cup finely chopped red onion
1/3 cup mayonnaise
1/4 cup chopped fresh chives
1 tablespoon fresh lime juice
1/4 cup whipping cream
2 tablespoons dijon mustard
2 tablespoons sour cream
1/2 english hothouse cucumber -- cut into
-- matchstick-size
-- strips
1 tablespoon chopped fresh dill
1 tablespoon olive oil
8 teaspoons mango chutney

Preheat oven to 400øF. Place 1 phyllo sheet on work surface; cover
remaining ph
yllo. Brush phyllo sheet with melted butter. Top with second phyllo sheet and
brush with butter. Repeat layering 1 more time. Top with fourth phyllo sheet
. Cut phyllo stack into 12 squares. Arrange squares on large baking sheet. B
ake until golden, about 6 minutes. Cool completely.

Mix crabmeat and next 4 ingredients in large bowl. Season to taste with salt a
nd pepper. Set aside.

Mix cream, mustard and sour cream in small bowl to blend. Season with salt and
pepper. (Can be made 1 day ahead. Store phyllo squares in airtight container
. Cover crab mixture and mustard sauce separately and refrigerate.)

Mix cucumber, dill and olive oil in medium bowl. Season with salt and pepper.
Let stand 30 minutes.

Place 1 phyllo square in center of each of 4 plates. Top each with 1/4 cup cra
b mixture, then 1/4 cup cucumber. Drizzle 1 teaspoon chutney over each. Repea
t layering with phyllo square, crab mixture, cucumber and chutney. Top each wi
th third phyllo square. Drizzle mustard sauce around stacks.

Restaurant; Lane Restaurant, Galway, Ireland

MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/14/98

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