Gingered crab filo parcels

    1 hour 3 min

    These Oriental-style, triangular parcels of crisp, light filo pastry enclose a ginger-flavoured filling of crab, water chestnuts and sweetcorn. They look and taste wonderful, and are really easy to make. Prepare them ahead for a party, then bake just before serving with a sweet chilli dipping sauce.

    3 people made this

    Serves: 18 

    • 1 can white meat crab, about 170 g, drained
    • 1 can water chestnuts, about 225 g, drained and coarsely chopped
    • 1 can sweetcorn, about 200 g, drained
    • 4 spring onions, chopped
    • 1 tbsp finely chopped fresh root ginger
    • 1 fresh red chilli, seeded and finely chopped
    • 2 tbsp Chinese cooking wine or dry sherry
    • 2 tbsp groundnut oil
    • 1 tbsp toasted sesame oil
    • 6 sheets filo pastry, about 50 x 30 cm (20 x 12 in) each, about 225 g (8 oz) in total
    • 1 tbsp sesame seeds
    • salt and pepper
    • To serve
    • spring onions
    • Thai sweet chilli dipping sauce

    Prep:50min  ›  Cook:13min  ›  Ready in:1hr3min 

    1. Preheat the oven to 200ºC (400ºF, gas mark 6). Combine the crab, water chestnuts, sweetcorn, spring onions, ginger, red chilli and Chinese cooking wine or sherry in a bowl, and season with salt and pepper to taste. Mix together the groundnut and sesame oils in a cup.
    2. Roll up the 6 sheets of filo pastry loosely, rolling from a short side. Using a sharp knife, cut the roll across evenly into 3. Cover 2 of these shorter rolls with cling film 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 sheet, 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 sheets with cling film 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 tops of the spring onions 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.

    Some more ideas

    For prawn filo parcels, use 125 g (4½ oz) chopped cooked peeled prawns in place of the crab meat. * To make mini spring rolls with a vegetable filling, mix together 200 g (7 oz) bean sprouts, 1 grated carrot, 1 can sliced bamboo shoots, about 220 g, drained and chopped, 4 chopped spring onions and 125 g (4½ oz) chopped mushrooms. Heat 1 tbsp groundnut oil in a large pan, add 1 tbsp finely chopped fresh root ginger and 2 crushed garlic cloves, and stir-fry for 30 seconds. Add the vegetable mixture and stir-fry for 1 minute. Sprinkle over 1 tbsp light soy sauce and 1 tbsp Chinese cooking wine or dry sherry, and stir-fry for 1 minute, then cool. Cut the filo pastry into strips as in the main recipe. Mix together 2 tbsp groundnut oil and 1 tbsp toasted sesame oil. Lightly brush a strip of filo with a little of the oil mixture, then place a heaped teaspoon of filling on the centre base. Fold in the sides and roll up to make a little cigar shape. Repeat with the remaining filo and filling. Finish and bake as in the main recipe.

    Plus points

    Using filo for these parcels keeps the fat content low. This is because only a light brushing of oil is needed to stick the pastry edges together and to give a golden brown sheen and crisp texture, and the parcels are baked rather than deep fried. * Ginger is believed to aid digestion and help to stimulate the circulation. It is also used as an antiseptic, to help to relieve the symptoms of colds as well as morning and travel sickness.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    I didn't have the water chestnuts and used fresh crab meat. Went down well.  -  02 Oct 2013