Serving Size: 12
12 x 18 inch, 24 (1 pound) fresh or frozen, thawed filo sheets
3/4 cup (6 ounces) butter, melted
3 cups (1 1/2 pounds) crab meat, Peeketoe or Dungeness
4 large egg yolks
1/3 cup heavy cream
sea salt, as needed
ground white pepper, as needed
24 1-ounce wedges (1 1/2 pounds) Wisconsin Camembert cheese (cut into small wedges)
6 red bell peppers, roasted (trimmed and seeded)
3 cups Chive Saffron Sauce*
3 quarts sweet potato fries or chips.
3 quarts prepared salad of parsley, cilantro, basil, spearmint, arugula with a lemon vinaigrette
Chive Saffron Sauce Ingredients:
3 quarts fish stock
6-8 saffron threads
12 ounces butter, unsalted, chilled
3/4 cups chopped fresh chives
salt and ground black pepper, as needed
On a clean work surface lay out a filo sheet, brush with butter and top with another sheet. Fold over to create 4 layers. Repeat process with remaining sheets and butter. (You will have 12
12 x 9-inch rectangles.) Keep covered.
In a bowl, combine crab, egg yolks and cream; mix well. Season with salt and pepper. Cover and chill until ready to use.
Place 2 wedges Wisconsin Camembert on the base of each filo rectangle. Top with 1/2 of a roasted pepper and 1/3 cup crab mixture. Fold filo over and seal to create a packet. Brush filo packet with remaining butter. Repeat process with remaining ingredients to create 12 packages.
Place filo packages on a parchment-lined sheet pan. Bake in 375°F conventional oven 15-18 minutes or until golden.
Serve each packet hot with 1/4 cup Chive Saffron Sauce and 1 cup sweet potato fries or chips and 1 cup salad.
Chive Saffron Sauce Method:
In a saucepan, combine fish stock and saffron. Heat and reduce to 3 cups. Remove from heat and whisk in butter, 1 tablespoon at a time. Add chives and season to taste. Keep warm.