YIELD: 20 pieces 20 1-in. diameter fillo shells, pre-baked 1 lb. blue lump crabmeat 4 oz. smoked gouda, grated 4 oz. celery, finely diced 1 oz. green onion, finely diced 1 tsp. lemon juice 4 oz. mayonnaise 1 oz. dijon mustard 3 oz. fresh bread crumbs as needed Parmesan cheese Gently toss all ingredients except fillo shells and Parmesan cheese. Stuff mixture into fillo shells and top with Parmesan cheese. Bake at 325ºF for 25 minutes and serve warm. Recipe from Philip Borsom, Dining ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.