I thought these Crab Samosas might appeal to our readers because these particular samosas are not deep fried and have a spice infused kick. I am a huge fan of crab – in particular the brown meat which I think is far more tasty. You can use a combination of white and brown crab meat for this recipe and the samosas can be made up to one day ahead. Thought this could be a fun lunch with a dollop of sweet chutney and an interesting salad.
Ingredients makes 8
½ tsp ground cumin
1tsp ground turmeric
1 red onion, finely chopped
1 tsp ginger, freshly grated
300g (10 oz) fresh crab meat
2tbsp chopped coriander
1 long red chilli, finely chopped
Juice of 1 lemon
Zest of ½ lemon
4 spring onions, finely chopped
8 sheets filo pastry
How to prepare
Heat the oven to 180°c (gas mark 4). Heat 1tbsp of oil in a frying pan and add the spices, onion and ginger. Fry, stirring regularly, for about 2 mins.
Add the crab meat, coriander and chilli to taste. Mix well and cook for a further 2-3 mins.
Remove from the heat and stir in the lemon juice, zest and spring onions. Take 1 sheet of the filo pastry, brush lightly with a little oil and fold in half lengthways.
Put a spoonful of the crab mixture in one corner and fold the pastry over to make a triangle. Continue to fold the triangle along the strip, sealing the edges with a little oil. Repeat to make 8 samosas.
Place the triangles (seam-side down) on a baking sheet and roast in the hot oven for 15-20 mins, or until golden and crisp.
Love crab as much as I do? Have a look at the Crab & Lemon Pasta recipe then!