Crab Parcels

These crisp filo pastry parcels with a crab and ginger filling make a tasty seafood starter for a special dinner or can be served as nibbles with refreshing drinks on a hot summer’s evening.

Makes 10
Ready in 40 minutes

1 x 230g can crab meat, drained and flaked
1 tsp grated fresh root ginger
2 tbsp freshly chopped coriander
2 spring onions, finely chopped
1 tbsp lime juice
Freshly-ground black pepper
8-10 sheets of filo pastry (see Tip)
Vegetable oil for deep frying
4 tbsp sweet chilli sauce
Shredded spring onion, to garnish

1   Mix the crab meat, ginger, coriander, chopped spring onions and lime juice in a bowl. Season lightly with freshly-ground black pepper.

2   Cut the sheets of filo pastry into twenty 15cm squares. Take one square and brush lightly with water then top with a second pastry square. Place a spoonful of the crab mixture in the centre of the square. Brush the edges lightly with water and gather them together to enclose the filling and form a moneybag-shaped parcel.

3   Repeat with the rest of the pastry squares and filling to make 10 parcels in total. Half fill a large deep pan with vegetable oil and heat until a small piece of filo pastry dropped in the hot fat sizzles and browns in 20 seconds. Deep fry the parcels, in 2-3 batches, for 2-3 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.

4   Serve warm with sweet chilli sauce for dipping and garnished with shredded spring onion.


Filo pastry sheets can vary in size, so you may need a few more if they are small. Keep the squares covered with a clean damp cloth or kitchen paper when filling, to prevent the pastry drying and tearing.