INGREDIENTS

INSTRUCTIONS

The crab meat should not be too wet as this will make the pastry go
soggy. If it is, gently squeeze out the moisture in a sieve.
In a mixing bowl, gently mix all the crabs flavours and seasonings
together and check for salt and pepper. Cut 8 pieces of filo pastry
into 20cm (8 inch) squares. Put 2 squares on top of each other, put a
quarter of the crab mixture into the centre of the square. Lightly
moisten the edges of the square with some water. Now fold the edges
of the square into the centre of the crab mixture in a pleating
fashion so the crab mixture is sealed inside.
Now turn over the brik pleat side down onto a floured surface. Repeat
this 3 more times with the remaining 6 pieces of filo.
Heat up your oil for deep frying to a medium temperature. Test that
oil temperature with a small piece of filo pastry. Carefully place a
brik at a time into the oil. Cook until a beautiful light brown. When
ready, take out with a slotted spoon and pat dry with kitchen paper
before serving. Serve with a little salad and some harissa (Moroccan
chilli paste) or lemon.
Converted by MC_Buster.
Per serving: 12 Calories (kcal); trace Total Fat; (14% calories from
fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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