-
1
Boil the potato for 15 minutes until soft.
-
2
Meanwhile, place 1 ounce of the butter and all of the cream in a heavy-based pan and bring to the boil.
-
3
Slice the green onions, separating the green and white parts, then add the white slices to the boiling liquid and cook for 1 to 2 minutes to soften.
-
4
Pass the cooked potato through a ricer or sieve to a really fine mash and then add to the pan and mix everything together.
-
5
Set aside to cool.
-
6
Add the crabmeat and sliced green bits of the onion to the potato mixture and stir together.
-
7
Melt the remaining butter.
-
8
Unwrap the filo pastry and cover with a clean, damp tea towel to prevent it drying out.
-
9
Brush melted butter over one sheet, place another on top and brush again with butter.
-
10
Then add a final sheet of filo.
-
11
Cut the filo sheets into 3 long strips.
-
12
Then cut each strip in half across the middle.
-
13
Place a teaspoon of the crab onto the bottom right-hand corner of each filo strip.
-
14
Fold the filo over to make a triangle, then fold again, rolling up the strip.
-
15
When the mixture is enclosed and you have neat triangle shape, place on a baking tray and brush with more butter.
-
16
Heat oven to 400 degrees and cook the rolls for 15 to 20 minutes until golden and crisp.
-
17
To serve, pile the parcels up on a plate or bowl.
-
18
Then scatter over the extra sliced green onion, if you like.
-
19
FREEZING DIRECTIONS: These can be frozen if using fresh crab.
-
20
Freeze at the point before cooking.
-
21
They can be frozen for up to a month.
