Issue Date: October, 2009
Serves: Serves 9
Pairings:
Courtesy of:

Christian's, the classic restaurant in New Orleans' Mid-City offers the following specialty featuring Louisiana crabmeat.

Ingredients:

Sun-dried Tomato Puree:

• 3 ounces sun-dried tomatoes
• ¾ cup olive oil
• ¼ cup balsamic vinegar
• 1 teaspoon Dijon mustard

Turnover filling:
3 cups cooked eggplant
3 teaspoons minced garlic
2 teaspoons dried minced shallot
1 cup sliced Kalamata olives
2 tablespoons sundried tomato puree
½ cup feta cheese
½ teaspoon salt
¼ teaspoon cayenne pepper
18 ounces Louisiana lump crabmeat
12 sheets phyllo dough, measuring 14” x 18”
4 tablespoons margarine, melted


Sauce:

• 1 cup heavy cream
• 1 ½ tablespoons sundried tomato puree
• 1 pound lightly softened butter

Instructions:

Sun-dried Tomato Puree:

Put all ingredients in a container and let stand overnight, then puree in a blender.

Turnover filling:

Place eggplant, garlic, shallot, olives, sun-dried tomato puree, feta cheese, salt and cayenne pepper in stainless steel bowl. Mix well, set aside.

To assemble 3 turnovers:
Put two sheets of phyllo dough, trimmed to 12” x 18”, horizontally on a dry surface. Brush with melted margarine and place 2 more sheets on top. Cut 18-inch length into thirds vertically. Put ½ cup of eggplant filling on each section. Put 2 ounces of crabmeat on top of eggplant filling. Pick up bottom right corner and cross over to other side folding upward like a flag to create a triangular shape. Brush all sides with melted margarine, place on sheet pan and bake at 425 degrees F for 10 to 12 minutes until golden brown. Remove from oven, place on plate and top with 2 ounces of sauce.

Sauce: 

Warm cream over medium heat, and whip with a wire whisk until thick like syrup. Add sundried tomato puree, then slowly whip in butter and set aside in a warm place. Do not leave on heat.