Printable | Taste of Home

Crab Triangles

1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1 package (8 ounces) cream cheese, softened
2 teaspoons milk
1/2 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (6 ounces) lump crabmeat, drained, flaked and cartilage removed
1 cup cooked small shrimp
2 green onions, finely chopped
1 tablespoon finely chopped almonds
1/2 cup butter, melted

Remove one wrapped phyllo roll from package and thaw according to package
directions. Return remaining wrapped phyllo roll to freezer. Meanwhile, in a
bowl, combine the cream cheese, milk, horseradish, salt and pepper. Add the crab,
shrimp, onions and almonds; stir gently to coat. Lightly brush one sheet of
phyllo with butter. Layer with two more sheets of phyllo, brushing each sheet
with butter. (Keep remaining phyllo dough covered with plastic wrap to avoid
drying out.) Cut the layered sheets lengthwise into 2-in. strips. Cut each strip
widthwise in half. Place a heaping teaspoonful of filling in lower corner of

Printed from tasteofhome.com May 20, 2008

-----------------------Fold------------------------

Crab Triangles cont.

each strip. Fold dough over filling, forming a triangle. Fold triangle up, then
fold triangle over, forming another triangle. Continue folding, like a flag,
until you come to the end of the strip. Brush end of dough with butter and press
onto triangle to seal. Repeat with remaining ingredients. Place triangles on
ungreased baking sheets. Bake at 400° for 14-16 minutes or until golden
brown. Cool on a wire rack.

Yield: about 5 dozen.