Crustillant of Crab with Blackberry Chutney

Health score
22%
Crustillant of Crab with Blackberry Chutney
45 min.
4
447kcal

Suggestions


Indulge in a culinary delight with our Crustillant of Crab with Blackberry Chutney! This exquisite dish combines the elegance of crabmeat with the tangy sweetness of fresh blackberries, creating a perfect balance that is sure to impress at your next lunch or dinner gathering.

Imagine biting into a beautifully crisp phyllo exterior, revealing a luscious crab and goat cheese filling that melts in your mouth. The earthy hint of cumin and aromatic fennel fronds elevate this dish, making it a true masterpiece of flavor and texture. Complementing this is the vibrant blackberry chutney, which adds a fruity twist that brings out the richness of the crab without overpowering it.

Not only is this dish an absolute treat for the palate, but it's also visually stunning, making it perfect for impressing friends and family. With a total preparation time of just 45 minutes, you'll have a gourmet meal on your table without the fuss. Although it's sophisticated enough for an elegant dinner, it also shines as a delightful lunch option.

At 447 calories per serving, this dish is a harmonious choice for those seeking a balance of indulgence and health. Whether you're celebrating a special occasion or just treating yourself, the Crustillant of Crab with Blackberry Chutney is bound to become a favorite in your culinary repertoire. Get ready to delight in every delicious bite!

Ingredients

  • 1.5 cups blackberries 
  • 0.3 teaspoon cumin seeds 
  • teaspoon fennel fronds chopped
  • ounces goat cheese 
  • Dash ground turmeric 
  • ounces lump crab meat 
  • 0.3 teaspoon mustard seeds 
  • 16 ounce phyllo dough frozen thawed
  • Dash salt 
  • teaspoon vegetable oil 

Equipment

  • frying pan
  • baking sheet
  • baking paper
  • oven
  • ziploc bags

Directions

  1. Preheat oven to 50
  2. Heat oil in medium nonstick skillet over medium-high heat.
  3. Add seeds; saut 30 seconds or until seeds begin to pop.
  4. Add blackberries, turmeric, and salt. Reduce heat; saut 2 minutes or until berries are soft.
  5. Remove from heat; set aside.
  6. Combine crabmeat, goat cheese, and chopped fennel fronds; shape mixture into 8 (1 1/2-inch) balls. Unroll phyllo dough; remove parchment paper. Reroll phyllo.
  7. Cut about one-fourth of phyllo roll crosswise into very thin slices to yield 2 cups (it should look like shredded cabbage). Reserve remaining phyllo for another use; store in a zip-top plastic bag in refrigerator. Fluff phyllo with fingers to separate strands. Press each crab ball into phyllo; roll until coated. Gently place on a baking sheet coated with cooking spray. Spray each ball with cooking spray.
  8. Bake at 500 for 3 minutes or until phyllo is golden brown.
  9. Serve with blackberry chutney; garnish with fennel fronds, if desired.

Nutrition Facts

Calories447kcal
Protein17.49%
Fat23.53%
Carbs58.98%

Properties

Glycemic Index
29.5
Glycemic Load
22.46
Inflammation Score
-7
Nutrition Score
22.620869465496%

Flavonoids

Cyanidin
53.97mg
Pelargonidin
0.24mg
Peonidin
0.11mg
Catechin
20.01mg
Epigallocatechin
0.05mg
Epicatechin
2.52mg
Epigallocatechin 3-gallate
0.37mg
Eriodictyol
0.01mg
Kaempferol
0.15mg
Myricetin
0.36mg
Quercetin
1.94mg

Nutrients percent of daily need

Calories:447.26kcal
22.36%
Fat:11.54g
17.75%
Saturated Fat:3.96g
24.74%
Carbohydrates:65.05g
21.68%
Net Carbohydrates:59.95g
21.8%
Sugar:3.03g
3.37%
Cholesterol:24.38mg
8.13%
Sodium:966.49mg
42.02%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.29g
38.59%
Vitamin B12:3.85µg
64.24%
Selenium:42.92µg
61.31%
Manganese:0.93mg
46.54%
Vitamin B1:0.65mg
43.66%
Copper:0.7mg
35.14%
Folate:134.36µg
33.59%
Vitamin B2:0.47mg
27.9%
Vitamin B3:5.52mg
27.6%
Iron:4.61mg
25.64%
Zinc:3.52mg
23.49%
Phosphorus:229.2mg
22.92%
Fiber:5.1g
20.38%
Vitamin C:14.49mg
17.57%
Vitamin K:16.65µg
15.85%
Magnesium:52.32mg
13.08%
Potassium:271.18mg
7.75%
Vitamin B6:0.15mg
7.59%
Vitamin B5:0.74mg
7.41%
Calcium:69.86mg
6.99%
Vitamin E:0.86mg
5.74%
Vitamin A:275.49IU
5.51%
Source:My Recipes