Crab and Cucumber Pastries with Mustard Sauce

Name: Crab and Cucumber Pastries with Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sheets phyllo pastry; 1/4 cup (1/2 stick) butter, melted; 8 ounces flaked crabmeat; 1/2 cup finely chopped red onion; 1/3 cup mayonnaise; 1/4 cup chopped fresh chives; 1 tablespoon fresh lime juice; 1/4 cup whipping cream; 2 tablespoons Dijon mustard; 2 tablespoons sour cream; 1/2 English hothouse cucumber, cut into matchstick-size strips; 1 tablespoon chopped fresh dill; 1 tablespoon olive oil; 8 teaspoons mango chutney

Servings: persons

4 sheets phyllo pastry
1/4 cup (1/2 stick) butter, melted
8 ounces flaked crabmeat
1/2 cup finely chopped red onion
1/3 cup mayonnaise
1/4 cup chopped fresh chives
1 tablespoon fresh lime juice
1/4 cup whipping cream
2 tablespoons Dijon mustard
2 tablespoons sour cream
1/2 English hothouse cucumber, cut into matchstick-size strips
1 tablespoon chopped fresh dill
1 tablespoon olive oil
8 teaspoons mango chutney

1
Preheat oven to 400F.
2
Place 1 phyllo sheet on work surface; cover remaining phyllo.
3
Brush phyllo sheet with melted butter.
4
Top with second phyllo sheet and brush with butter.
5
Repeat layering 1 more time.
6
Top with fourth phyllo sheet.
7
Cut phyllo stack into 12 squares.
8
Arrange squares on large baking sheet.
9
Bake until golden, about 6 minutes.
10
Cool completely.
11
Mix crabmeat and next 4 ingredients in large bowl.
12
Season to taste with salt and pepper.
13
Set aside.
14
Mix cream, mustard and sour cream in small bowl to blend.
15
Season with salt and pepper.
16
(Can be made 1 day ahead.
17
Store phyllo squares in airtight container.
18
Cover crab mixture and mustard sauce separately and refrigerate.)
19
Mix cucumber, dill and olive oil in medium bowl.
20
Season with salt and pepper.
21
Let stand 30 minutes.
22
Place 1 phyllo square in center of each of 4 plates.
23
Top each with 1/4 cup crab mixture, then 1/4 cup cucumber.
24
Drizzle 1 teaspoon chutney over each.
25
Repeat layering with phyllo square, crab mixture, cucumber and chutney.
26
Top each with third phyllo square.
27
Drizzle mustard sauce around stacks.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 sheets phyllo pastry, 1/4 cup (1/2 stick) butter, melted, 8 ounces flaked crabmeat, 1/2 cup finely chopped red onion, and more.

Yes, Crab and Cucumber Pastries with Mustard Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!