Crab Triangles

SUBMITTED BY: Pat Schmeling

"I make these crisp seafood appetizers for many family gatherings. They can be made ahead and frozen, making them perfect for parties. --Patricia Schmeling"

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PREP TIME	25 Min
COOK TIME	15 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (16 ounce) package phyllo dough (14 inches x 9 inches)
1 (8 ounce) package cream cheese, softened
2 teaspoons milk
1/2 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1 cup cooked small shrimp
2 green onions, finely chopped
1 tablespoon finely chopped almonds
1/2 cup butter, melted

DIRECTIONS

Remove one wrapped phyllo roll from package and thaw according to package directions. Return remaining wrapped phyllo roll to freezer. Meanwhile, in a bowl, combine the cream cheese, milk, horseradish, salt and pepper. Add the crab, shrimp, onions and almonds; stir gently to coat.
Lightly brush one sheet of phyllo with butter. Layer with two more sheets of phyllo, brushing each sheet with butter. (Keep remaining phyllo dough covered with plastic wrap to avoid drying out.) Cut the layered sheets lengthwise into 2-in. strips. Cut each strip widthwise in half.
Place a heaping teaspoonful of filling in lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Repeat with remaining ingredients.
Place triangles on ungreased baking sheets. Bake at 400 degrees F for 14-16 minutes or until golden brown. Cool on a wire rack.

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REVIEWS

Reviewed on Nov. 30, 2006 by springvalleyfarm

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.

springvalleyfarm
Nov. 30, 2006

I had trouble with this recipe. I don't have much experience using phyllo dough and it was really tattered on the edges and maybe that is why things didn't work out too well. I followed the instructions exactly. I liked the flavor of the filling, pretty cream cheesey but still good. You might want to add a little garlic powder. The real problem is that only about 2 of the triangles did not leak when baked! I tried using less filling, I tried pinching the edges more, I tried cooking them for less time but nothing worked. On the ones that I used less filling hoping they would not leak it seemed I was eating all dough, not enough filling flavor. I feel like if you had a larger triangle or pocket they would be better. My boyfriend did like them, he thought they were great but I would not have wanted to serve them to company because of how they looked (leaking filling) and I doubt I would go through all of this trouble again. I made about 3/4 of it and then decided to give it up and use the rest for dip. It took me MUCH longer than 25 minutes to prepare. If anyone has a clue as to why all the filling ran out I would like to know. I usually don't use recipes that have not been rated but this one sounded good so I tried it. Good luck.

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12 users found this review helpful

I had trouble with this recipe. I don't have much experience using phyllo dough and it was... MORE

Reviewed on Nov. 22, 2007 by colt-pixy

First time for me making anything with phyllo dough. Followed the recipe exactly and they... MORE

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Crab Triangles

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