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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is great as a light dinner or as an appetizer. You can serve hot or room temperature. If you refrigerate after baking, the phyllo tends to get soft and mushy. Ingredients:
1/2 lb phyllo dough, thawed |
1/2 cup butter or 1/2 cup margarine, melted |
1/2 cup fine dry breadcrumb |
1/4 cup parmesan cheese |
1/4 teaspoon dry mustard |
1 cup shredded swiss cheese |
3/4 cup sour cream |
8 ounces crabmeat (or combo of both, i used canned) or 8 ounces shrimp (or combo of both, i used canned) |
1/4 cup chopped fresh parsley |
Directions:
1. Separate phyllo sheets; lay one on work surface, keeping remaining sheets covered with damp towel.
2. Brush with butter.
3. Combine breadcrumbs, Parmesan cheese, mustard and 1/2 cup Swiss cheese.
4. Sprinkle 1 to 2 Tbsp of this mixture on buttered sheet of phyllo.
5. Repeat layers until all 12 sheets are stacked.
6. Combine remaining Swiss cheese, sour cream, seafood and parsley. Spoon mixture along one long side of the stacked sheets of phyllo.
7. Roll up, enclosing the seafood mixture, tuck ends inches (Roll will be the length of the phyllo.).
8. Place on baking sheets, brush with additional butter.
9. Bake at 375F for 40-45 minutes until golden.
10. Serve hot or cooled to room temperature.
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