Phyllo Purses with Crab and Bacon...

I am always looking for new hors d’oeuvres to serve at my cocktail and dinners parties with friends; so over the holidays I made these. My favorite part of hosting a party is that I can experiment with a wide variety of appetizers. Since everyone will be eating only little tastes, if they don't like something, you can be confident that there will be plenty of other choices for them. Everyone is likely to find something they will enjoy.

I have found phyllo dough to be tremendously versatile - it can be manipulated for appetizers, main dishes, and dessert, too. For that reason, it should always be on-hand in your freezer for the dreaded drop-in or for a last-minute dessert treat. I recently came across this recipe in an old Southern Living and what I love about this recipe is that they can be done ahead. Then popped into the oven as your guests are arriving. This gives you more time to spend with your guests and enjoy your party.

Phyllo Purses with Crab and Bacon

Ingredients:
16 ounces fresh lump crab meat
3 tablespoons bacon, cooked and chopped
½ teaspoon Old Bay Seafood spice
2 eggs, lightly beaten

15 phyllo pastry sheets
1 cup butter, melted

In a large bowl, combine the crab meat, Old Bay Seasoning and eggs. Fold in the bacon.

On a flat work surface, place 1 phyllo sheet (keep remaining sheets covered with damp towel). Brush phyllo sheet lightly with butter. Top with second sheet; brush lightly with butter. Place third phyllo sheet on top of second; brush lightly with butter. Cutter stacked phyllo lengthwise into 3½ -inch wide strips. Then cut crosswise into 3½ -inch wide squares.

Place 1 teaspoon crab/bacon filling in center of each square; gather the corners together over center and twist firmly to form purses. Repeat buttering, stacking, filling and twisting with remaining phyllo sheets.

Place filled purses on a baking sheet lined with parchment paper, spacing purses 1 inch apart. Brush tops with butter. Refrigerate at least 1 hour. This can even be prepared 1 day ahead; so you can make other delectable treats for your party.

Bake in a preheated oven set at 350 degrees F for about 20 minutes or until crispy golden brown.

Cool 5 minutes and serve.

Makes about 24


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George’s notes:

• Always have one or two hors d’oeuvres ready to be served before your guest arrives. That way you can bring one out as your guest are settling in and getting their first drink.
• If you do not have a bartender, make sure that you set-up a comfortable self-serve bar with a few open bottles of wine and other drinks, ice/condiments at hand.
• Check-out this great site with tips for setting up a self-serve bar.