SocialEngine Demo by Gingered crab filo parcels recipe

Food Information

  • Posted By : Mike Rider
  • Posted On : Jan 28, 2013
  • Views : 5456
  • Reviews : 1
  • Average User Rating :
  • Category : Courses » Lunch » Lunch/snacks Finger Food
  • Description : These Chinese-style, triangular parcels of crisp, light filo pastry enclose a ginger-flavoured filling of crabmeat, water chestnuts and corn.

Profile Information

  • Total Time 50-60 minutes
  • Serves Makes 18 parcels


  • Carbs 30 g
  • Protein 20 g
  • Sodium 12 g
  • Calories 36.04 g
  • Fats 20 g
  • Cholestrol 10 g
  • Iron 20 mg
  • Calcium 10 mg


  • Gingered crab filo parcels Photo: Reader's
    Makes 18 parcels
    Preparation time: 45–50 minutes
    Cooking time: about 15 minutes

    Ingredients for gingered crab filo parcels

    1 can crabmeat, about 170 g, drained
    1 can water chestnuts, about 225 g, drained and coarsely chopped
    1 can corn, about 200 g, drained
    4 spring onions, chopped
    1 tablespoon finely chopped fresh ginger
    1 fresh red chilli, seeded and finely chopped
    2 tablespoons Chinese cooking wine or dry sherry
    salt and pepper
    2 tablespoons peanut oil
    1 tablespoon sesame oil
    6 sheets filo pastry, about 50 x 30 cm each, about 225 g in total
    1 tablespoon sesame seeds
    To serve
    spring onions
    Thai sweet chilli dipping sauce

    Preparation for gingered crab filo parcels

    1 Preheat the oven to 200ºC. Combine the crab, water chestnuts, corn, spring onions, ginger, chilli and Chinese cooking wine or sherry in a bowl, and season with salt and pepper to taste. Mix together the peanut and sesame oils in a cup.
    2 Roll up the sheets of filo loosely, rolling from a short side. Using a sharp knife, cut the roll across evenly into 3. Cover 2 of these shorter rolls with plastic wrap to prevent them from drying out. Unravel the third roll, remove one of the strips and set the rest aside, covered.
    3 Lay the strip of filo flat on the work surface, with a short end nearest to you, and brush with a little of the oil mixture. Place a heaped teaspoon of the crab mixture near the bottom, towards the right-hand corner of the short end, and fold the pastry diagonally over it. Continue folding diagonally, over and over, until you reach the end of the strip, making a neat triangular parcel. Place on a baking tray, seam side down.
    4 Repeat with remaining strips of filo, uncovering them only when needed, until all of the crab mixture is used. (The parcels can be prepared in advance; cover the baking trays with plastic wrap and keep in the fridge. The baking time may need to be increased to 15 minutes if the parcels are very cold.)
    5 Lightly brush the tops of the parcels with any remaining oil mixture and sprinkle with the sesame seeds. Bake for 12–13 minutes, or until crisp and golden.
    6 Transfer the parcels to a wire rack and cool slightly. Meanwhile, shred the spring onion tops for garnishing, to form ‘brushes’. Serve the parcels warm, on a tray garnished with the spring onion brushes and a little dish of Thai sweet chilli dipping sauce to accompany.
    Each parcel provides 331 kJ, 79 kcal, 3 g protein, 3 g fat (0.5 g saturated fat), 11 g carbohydrate (1 g sugars), 0.5 g fibre

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