Crab and roasted pineapple phyllo triangles recipe

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  • Yield: 40 triangles
  • Preparation Time: 1 Hour
  • Cooking Time: 20 Minutes


  • 1 small pineapple
  • Olive oil
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 1 jalapeño, minced (seeds left in for more heat), or the amount and type of chile you like
  • 2 to 3 tablespoons (or more) chopped fresh cilantro
  • 1 lime juice
  • Kosher or fine sea salt and freshly ground pepper
  • Half a 1-pound package frozen phyllo sheets (12 × 8 inches), defrosted
  • 8 tablespoons (1 stick) butter, melted, or as needed
How to Make It
  1. Preheat the oven to 400°F.
  2. Trim and peel the pineapple as described in the recipe for Caribbean Breeze. Cut the pineapple into quarters. Cut out the core from 2 of the quarters. Set the remaining half pineapple aside for another use. Cut the trimmed quarters in half lengthwise.
  3. Brush the pineapple spears with oil and lay them on a baking sheet. Bake, turning once, until well browned on both sides, about 20 minutes. Remove and let cool.
  4. Cut the cooled pineapple into ¼-inch dice. Gently toss the pineapple, crab, jalapeño, cilantro, and lime juice together in a bowl until well mixed. Season with salt and pepper to taste.
  5. Unwrap the phyllo and lay the stack of sheets out on a cutting board with one of the short ends closest to you. Cut the sheets lengthwise into thirds. Cover the stack of phyllo strips with a sheet of plastic wrap and top it with a lightly dampened kitchen towel. Remove 2 strips of phyllo and lay them on the work surface, keeping them stacked. Brush the top sheet with melted butter. Mound a heaping teaspoonful of crab filling on the end of the strip closest to you. Fold the bottom edge of the strip over the filling so it is even with the left-hand side of the strip, and continue this “flag fold” until you have a neat triangular package. Tuck any overhanging edges underneath the triangle. Repeat with the remaining filling, phyllo, and butter, lining up the triangles on a parchmentor waxed-paper-lined baking sheet as you go. Brush the tops of the triangles with butter. If you do not plan to bake them right away, it is best to freeze the triangles as soon as they are made. Freeze them right on the baking sheet, then transfer them (gently) to resealable plastic bags or airtight containers once they are frozen solid. (The triangles can be frozen for up to 2 months.)
  6. When ready to serve, preheat the oven to 375°F. Arrange the freshly made or frozen triangles on a buttered or nonstick baking sheet and let them stand at room temperature while the oven heats.
  7. Bake until the phyllo is crisp and golden brown and the filling is heated through, about 15 minutes for freshly made triangles and 20 minutes for frozen triangles. Let cool for 5 minutes before serving.

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