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 ...

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