250 gms Filo Pastry
125 gms butter
CRAB FILLING
6 green Shallots
1 tlbspn Madeira or Dry Sherry
2 Hard Boiled Eggs (optional)
1 tlbspn Chopped Olives
45 gms Butter
250 gms Crab Meat
1 Egg Yolk
Salt & Pepper
BECHANNEL [sic] SAUCE
1/3 Cup Milk
Sliced Onion
Few cracked Peppercorns
Some Mace (optional)
1/2 Bay Leaf
45 gms Butter
3 tlbspn Plain Flour
Green Herbs (optional)
Method: Finely chop shallots & saute in butter until softened. Flake crab & remove any bony tissue. Add to shallots with remaining filling ingredients and blend into bacchanal [sic] sauce. Lay filo pastry flat on a damp tea towel and cover with a 2nd tea towel, so pastry doesn't dry out. Melt butter and brush each sheet of filo & fold in half. Cut filo into 3rds. Brush with butter again. Place a large teaspoon of filling in corner and fold into triangles. Brush triangles with butter. Place on ungreased tray and bake in Mod over 190 C for 45 mins or until puffed & golden brown. Serve piping hot. (Can use any Seafood).
Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.12.
