Description
An easy appetizer for creamy crab with jalapeno inside crispy phyllo pockets.
Ingredients
Scale
- 8oz pepper jack cheese shredded
- 4oz diced green chiles, canned
- 9 oz crab meat
- 1 diced piquillo pepper
- 2 scallions, diced
- 6oz Shamrock Farms Jalapeno Sour Cream
- 1/4 tsp pepper
- 1/4 tsp salt
- 1 16 oz package phyllo dough thawed
- oil for frying
Instructions
- Preheat frying oil to 350F in a heavy bottomed pot or a fryer.
- Combine shredded jack cheese, green chiles, crab meat, piquillo pepper, scallions, sour cream, pepper and salt and mix until fully combined.
- Unroll phyllo dough and cut into four sections, then place under a kitchen towel when not being used.
- Take three to four sheets from one of the cut sections of phyllo and place on a clean work surface. Place a Tablespoon – 2 Tablespoon dollop of filling in the lower center of the phyllo then fold it up over once so as to cover the filling. Then take water and brush around the edges. Then fold in the right and left edges toward the center to create an envelope, then fold it up toward the top to complete the “package” and seal with a dab of water on the outside edge. Continue with remaining filling and phyllo.
- Drop phyllo packets one or two at a time into the fry oil and fry 45 seconds, then flip and fry another 45 to 90 seconds until fully browned and crisped. Place on a paper towel on a baking sheet in the oven at 200F to keep warm while the rest are fried.
- Serve hot.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: Southwest