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CRAB CAKE WRAPPED IN PHYLLO  Thierry Meissonnier, Executive Chef,
Hilton Chicago, Chicago, IL Ingredients
1 1/4 lb. jumbo lumped crab meat, picked
2 1/2 tsp. chives, finely chopped and divided
1 1/2 tsp. parsley, finely chopped
1 tbsp. Old Bay Seasoning
3/4 tsp. Dijon mustard
3/4 tsp. cilantro, chopped
5 oz. potatoes, cooked and mashed
2 egg whites, divided
3/4 tsp. lemon juice
1/2 tsp. white wine
4 tbsp. bread crumbs
1 set Athens® Ready-To-Go Fillo Dough™, thawed
2 oz. butter, melted In a bowl, combine crabmeat with 1 1/2 teaspoons chives, parsley, Old Bay Seasoning, mustard, cilantro and mashed potatoes. Mix gently. In a separate bowl, combine 1 1/2 egg whites, lemon juice and white wine. Whip to form stiff peaks. Fold whipped egg whites into crab cake mixture. Mold into 2-ounce crab cakes. Dip crab cakes in remaining 1/2 egg white, then coat in bread crumbs mixed with 1 teaspoon chives.
Cut set of Athens® Ready-To-Go Fillo Dough™ into 8 rectangles. Set each rectangle on a flat surface and dock the dough with a fork. Set crab cake in the middle of each piece of dough, and wrap dough around crab cake, using butter to seal. Set crab cakes on a sheet pan with seams underneath. Score crab cakes in half on the bias. Bake in preheated 390°F oven until crisp and golden brown, approximately 18 minutes. Before serving, cut crab cake in half.
YIELD: 8 SERVINGS
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