Posted by: Cooking Thyme | July 20, 2013

Crab Parcels

This is a dish I made inspired by the North African classic, (Brik/Burik/بوريك), in Tunisia they use Brik pastry (malsouqa) or Warka, here I’ve used filo pastry, which will do the exact same job to make these crunchy tasty parcels that are spicy and unbelievably good.

Crab Parcels (22)b (2280x1359) Serves 4

• 2 spring onions
• ½ a bunch of fresh coriander
• 400g crab meat
• 4 sheets of filo pastry (Phyllo)
• Olive oil
• 2 Tsp harissa (Tunisian hot chili sauce)
• 1 fresh chilli (optional)

Finely chop spring onions and coriander and mix in a bowl with the crab meat and harissa.

Lay out a sheet of filo pastry, add some of the mixture and fold it to make your parcels, make sure to fold in the sides, and then fold them up so no filling falls out. Repeat until you have finished all of the crab mixture.

Put the oil into the pan (medium heat), then add the parcels and keep an eye on them until golden and crisp on both sides.


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