Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1997


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

211 calories; calories from fat 32%; fat 13g; saturated fat 2.8g; mono fat 1.7g; poly fat 2.4g; protein 13g; carbohydrates 22.5g; fiber 4g; cholesterol 55mg; iron 1.8mg; sodium 413mg; calcium 137mg.