Crab Brik Recipe
Servings: 1
Ingredients
- 400 gm Fresh crab meat, (14oz)
- 1 med Sized red chilli, finely minced
- 2 tsp Minced coriander
- 2 tsp Minced mint
- 2 tsp Minced flat leaf parsley
- 1 sm Clov garlic
- 1 Tbsp. Lemon juice
- 1/2 tsp Grnd cumin Filo pastry Sufficient oil for deep frying
Directions
- The crab meat shouldn't be too wet as this will make the pastry go soggy. If it is, gently squeeze out the moisture in a sieve.
- In a mixing bowl, gently mix all the crabs flavours and seasonings together and check for salt and pepper. Cut 8 pcs of filo pastry into 20cm (8 inch) squares. Put 2 squares on top of each other, put a quarter of the crab mix into the centre of the square. Lightly moisten the edges of the square with some water. Now fold the edges of the square into the centre of the crab mix in a pleating fashion so the crab mix is sealed inside.
- Now turn over the brik pleat side down onto a floured surface. Repeat this 3 more times with the remaining 6 pcs of filo.
- Heat up your oil for deep frying to a medium temperature. Test which oil temperature with a small piece of filo pastry. Carefully place a brik at a time into the oil. Cook till a beautiful light brown. When ready, take out with a slotted spoon and pat dry with kitchen paper before serving. Serve with a little salad and some harissa (Moroccan chilli paste) or possibly lemon.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 455g | |
| Calories 365 | |
| Calories from Fat 28 | 8% |
| Total Fat 3.14g | 4% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 168mg | 56% |
| Sodium 3350mg | 140% |
| Potassium 1013mg | 29% |
| Total Carbs 6.68g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.06g | 1% |
| Protein 74.44g | 119% |
