Crab Stuffed Wedges

Parsley has a light, fresh taste that pairs perfectly with crab. Try this easy appetizer for your next party. Keep your phyllo dough damp and pliable with a dampened kitchen towel. Only let it stay uncovered for a minute at a time, otherwise it will dry out!

Ingredients

• 2 tablespoons

  butter, cubed

• 3 ounces

  cream cheese

• 1

  green onion, chopped

• 1/2 cup

  fresh mushrooms, chopped

• 6 ounces

  thawed crab, chopped/flaked

• 1 cup

  Monterey Jack cheese, shredded

• 1 tablespoon

  dried Parsley

• 2 tablespoons

  butter

Directions

Be sure to combine your entire filling before opening your phyllo dough, so it will stay moist.

Warm the 2 tablespoons of butter and cream cheese in the microwave for 20 seconds. Stir to combine and add the cheese.

Chop the onion, mushrooms, and crab. Add to the filling. Sprinkle in the dried parsley. Stir to combine.

Melt the additional 2 tablespoons of butter in the microwave until melted.

Wet a clean kitchen towel. Squeeze out the water, just keep it damp. Open the phyllo dough, and pick three sheets of it. Cover with towel. Store the remainder of the phyllo dough in the fridge or freezer.

Uncover the sheets, slice into six squares. Take one and put on your baking sheet. Recover remaining dough.

Add 1-2 tablespoons filling to the square, then fold over the edge to make a triangle. Brush the melted butter over the wedge.

Continue with the remaining filling and squares.

Bake at 350-degrees for 20-25 minutes until the dough is lightly golden around the edges. Let cool slightly on a rack before serving. Serve warm!