Fish Pots
Submitted by Kristi Callesen
1 pound crabmeat
1 teaspoon dry mustard
1/2 teaspoon seafood seasoning, paprika, or chili powder
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon chopped parsley
1 thinly sliced scallion
Salt and pepper to taste
Mayonnaise
Phyllo dough sheets
Melted butter or olive oil
Heat oven to 350 degrees and thaw phyllo dough according to package directions. In a bowl, combine all ingredients except mayonnaise, phyllo, and butter/oil. Mix well, then add just enough mayonnaise to moisten and bind the ingredients.
Melt butter and coat the inside of 4-6 ramekins (or coat with olive oil). Stack two sheets of phyllo dough, oil or butter the top sheet, and cut into two inch strips across the sheet. Line the ramekins with the strips (greased side up), leaving the tops of the strips hanging over the edges. Fill with the crab mixture, then fold the overhanging strips over the filling so the mixture is completely encased in phyllo.
Butter or oil the pyllo on the tops of the ramekins. Place the ramekins on a baking sheet and bake for 15-20 minutes until the phyllo is golden brown. To serve, turn the "pots" out onto individual plates and garnish with ropes of blanched chives and radish floats to resemble real crab pots.
Note: Almost any seafood can be used for this filling: try tuna, salmon, or lobster. And for an extra treat, try smoked crab or salmon! If using deeper ramekins, use a wooden honey dipper to easily place the phyllo strips.