Phyllo and Crab Turnovers

Ingredients

1 Tbsp. minced scallions
1 cup fresh breadcrumbs
1 tsp. chopped parsley
6 oz. crabmeat
5 drops hot sauce
1 tsp. Garlic in Oil
¼ tsp. Worcestershire sauce
½ tsp. grainy mustard
1 oz. mayonnaise
1 tsp. Crab Base
2 egg yolks, slightly beaten
2 oz. softened cream cheese
salt to taste
6 sheets phyllo dough
1 well beaten egg
1 Tbsp. water

Instructions

(yields 18 pieces)

Combine the cream cheese, egg yolks, Crab Base, mayonnaise, mustard, Worcestershire, Garlic in Oil and hot sauce and mix well. Add the remaining ingredients and toss gently. Chill for 30-40 minutes before continuing. Lay the phyllo sheets on the work surface and cut the sheets into thirds lengthwise. Cover with plastic wrap to keep moist. Remove 1/3 of a sheet at a time, keeping the remaining sheets covered. Place a heaping teaspoon of the chilled stuffing on the bottom of the pastry strip. Fold the pastry repeatedly over itself into a triangle as you would fold a flag. Trim off any pastry from the last fold that protrudes from the triangle. Set the crab filled pastry on a parchment-lined sheet pan. Repeat the process until all the pastries are filled. Mix the egg and water together and lightly brush the tops of the triangles. Bake at 350° until golden brown. If you wish, after the egg wash, sprinkle the pastry with grated Parmesan cheese and bake.