Recipe #3260
Vegetable-Crab Roll
| Preparation: | 25 min |
| Marinating/Waiting: | 5 min |
| Cooking: | 30 min |
| Total: | 1 h |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1/2 white onion, chopped
- 2/3 cup (160 mL) each: small broccoli florets, chopped mushrooms, grated carrots and chopped hearts of palm
- 1 stalk celery, diced
- 1/4 cup (60 mL) small sweet gherkins, sliced
- 1 Tbsp. (15 mL) chopped fresh chives
- 1 200-g pkg. Luxury frozen crabmeat, defrosted
- Salt and pepper to taste
- 1/4 cup (60 mL) table cream
- 1/4 cup (60 mL) cream cheese*
- 2 eggs
- 1/4 cup (60 mL) butter, melted*
- 4 sheets phyllo dough
Preparation
Preheat oven to 350ºF/180ºC. In a bowl, mix all vegetables and chives together. Stir in crabmeat. Season and set aside.
In another bowl, whisk cream with cheese and eggs. Stir into crab mixture. Set aside.
Brush each sheet of phyllo with butter and stack sheets on top of one another.
Put crab mixture in the centre and roll sheets up lengthways, folding and sealing the ends. Brush the roll with butter.
Place the roll on a baking sheet and bake 25-30 min. or until golden brown.
Cool 5 min. before slicing.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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