* Exported from MasterCook * Crab And Cucumber Pastries With Mustard Sauce Recipe By : Bon Appetit Magazine, Oct 1997 Serving Size : 4 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Phyllo pastry sheets 1/4 c Butter -- melted 8 oz Flaked crabmeat 1/2 c Red onion -- finely chopped 1/3 c Mayonnaise 1/4 c Fresh chives -- chopped 1 tb Fresh lime juice 1/4 c Whipping cream 2 tb Dijon mustard 2 tb Sour cream 1/2 English hothouse cucumber -- - cut into matchstick-size - strips 1 tb Fresh dill -- chopped 1 tb Olive oil 8 ts Mango chutney Preheat oven to 400°F. Place 1 phyllo sheet on work surface; cover remaining phyllo. Brush phyllo sheet with melted butter. Top with second phyllo sheet and brush with butter. Repeat layering 1 more time. Top with fourth phyllo sheet. Cut phyllo stack into 12 squares. Arrange squares on large baking sheet. Bake until golden, about 6 minutes. Cool completely. Mix crabmeat and next 4 ingredients in large bowl. Season to taste with salt and pepper. Set aside. Mix cream, mustard, and sour cream in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Store phyllo squares in airtight container. Cover crab mixture and mustard sauce separately and refrigerate.) Mix cucumber, dill and olive oil in medium bowl. Season with salt and pepper. Let stand 30 minutes. Place 1 phyllo square in center of each of 4 plates. Top each with 1/4 cup crab mixture, then 1/4 cup cucumber. Drizzle 1 ts chutney over each. Repeat layering with phyllo square, crab mixture, cucumber, and chutney. Top each with 3rd phyllo square. Drizzle mustard sauce around stacks. Restaurant; Lane Restaurant, Galway, Ireland MC formatted by Barb at Possum Kingdom on 7/14/98 - - - - - - - - - - - - - - - - - -