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Crustillant of Crab with Blackberry Chutney

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 500°.

  2. 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.

  3. 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.

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