Crustillant of Crab with Blackberry Chutney

Cooking Light
4 servings (serving size: 2 crustillants and 1/3 cup chutney)


+ Add To Shopping List
1 teaspoon vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1 1/2 cups blackberries
Dash of ground turmeric
Dash of salt
1 1/4 cups (6 ounces) lump crabmeat, shell pieces removed
1/4 cup (2 ounces) goat cheese
1 teaspoon chopped fennel fronds
1 (16-ounce) package frozen phyllo dough, thawed
Butter-flavored cooking spray
Fennel fronds (optional)


Preheat oven to 500°.

Heat oil in medium nonstick skillet over medium-high heat. Add seeds; sauté 30 seconds or until seeds begin to pop. Add blackberries, turmeric, and salt. Reduce heat; sauté 2 minutes or until berries are soft. Remove from heat; set aside.

Combine crabmeat, goat cheese, and chopped fennel fronds; shape mixture into 8 (1 1/2-inch) balls. Unroll phyllo dough; remove parchment paper. Reroll phyllo. Cut about one-fourth of phyllo roll crosswise into very thin slices to yield 2 cups (it should look like shredded cabbage). Reserve remaining phyllo for another use; store in a zip-top plastic bag in refrigerator. Fluff phyllo with fingers to separate strands. Press each crab ball into phyllo; roll until coated. Gently place on a baking sheet coated with cooking spray. Spray each ball with cooking spray.

Bake at 500° for 3 minutes or until phyllo is golden brown. Serve with blackberry chutney; garnish with fennel fronds, if desired.

Created date

June 1997

Nutritional Information

Calories 211
Caloriesfromfat 32 %
Fat 13 g
Satfat 2.8 g
Monofat 1.7 g
Polyfat 2.4 g
Protein 13 g
Carbohydrate 22.5 g
Fiber 4 g
Cholesterol 55 mg
Iron 1.8 mg
Sodium 413 mg
Calcium 137 mg