18
Crab Phyllo Bundles
1teaspoon butter or
margarine
4green onions, finely
chopped
1⁄4cup finely chopped
red bell pepper
1can (6 oz.) crab
meat, well drained
1⁄4cup herb and garlic
spreadable cheese
12 sheets (12 x 81⁄2-in.
each) phyllo dough,
thawed
1⁄4cup butter or
margarine, melted
1⁄2cup shredded Asiago
cheese
In small nonstick skillet over medium heat, melt
1 teaspoon butter. Add onions and bell pepper;
cook 2 to 4 minutes, or until vegetables are tender.
Stir in crab and herb cheese; set aside to cool.
Lay 1 sheet phyllo dough on work surface; cover
remaining sheets with plastic wrap. Brush sheet
with melted butter. Lay second sheet over first
sheet; brush with butter. Repeat with third sheet.
Cut into 6 squares.
Spoon 1 teaspoon filling in center of each square;
top with 1 teaspoon Asiago cheese. Bring all edges
together around filling, forming a pouch. Crimp and
twist to seal. Repeat once more with 3 more sheets
phyllo dough, filling, and cheese.
Place 12 bundles 1 inch apart in broil pan. Bake
with oven rack in down position in lower slots of
oven (Position D on page 8) at 350°F for 15 to
17 minutes, or until crisp and browned.
Meanwhile, form remaining 12 bundles; bake when
first batch is done.
Yield: 12 servings (2 bundles per serving).
Per Serving: About 110 cal, 5 g pro, 6 g carb,
7 g total fat, 4.5 g sat fat, 30 mg chol, 120 mg sod.