This recipe was prepared at the 2003 Gilroy Garlic Cook-Off. She was one of eight finalists. Sounds yummy!
18 sheets Phyllo (filo) dough (preferably Athens brand)1/2 cup Butter, melted6 large cloves Garlic, tough bottoms cut off2 tablespoons Lemon juice2 tablespoons Water8 ounces Cream Cheese4 ounces Feta cheese, crumbled2 Eggs, beaten6 ounces Crab meat, drained if canned2 cups soft Bread crumbs, dividedPaprika and cayenne pepper to taste
SHELL:Take 3 sheets phyllo at a time, butter and roll up (jelly-roll style). Make 6 rollsCut each roll into fourths.Press cut side down into muffin pan cups (one in each of a 24-cup pan); use fingers to work up slightly onto sides of each cup. Brush cups lightly with remaining melted butter.FILLING:Place garlic into a plastic bag and pound with a side of a meat cleaver. Remove skins and place crushed garlic into a deep microwave-safe bowl. Add lemon juice and water. Cover and microwave for 2 minutes. Add garlic to cream cheese and mix together. Beat eggs and add to cream cheese. Add crumbled feta cheese, drained crab meat and 1 cup of soft bread crumbs. Mix all together. Sprinkle about 1/8 tsp of cayenne pepper into mixture. Mix further. Spoon mixture evenly into 24 muffin cups lined with the phyllo dough (use about 1 Tbsp per cup). Lightly dust top of each with paprika.Bake in 350-degree oven for 25 minutes or until golden brown.
*Makes 24 individual servings.Nutrition calculated 12/17/2013 using reduced-fat cream cheese.
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