10 sheets Athensâ„¢ or Apolloâ„¢ fillo dough
1/3 cup (to laminate fillo) + 4 Tbsp. unsalted butter
2 teaspoon fresh ginger, minced
2 garlic cloves, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
8 oz. peeled & deveined shrimp, cut into thirds
1 6 oz. can lump crab meat, drained
4 teaspoon sesame oil
4 teaspoon teriyaki sauce
1/3 cup of each of the following chopped vegetables: shiitake mushrooms, carrots, pea pods, red bell peppers and scallions
Melt 2 Tbsp. butter in medium frying pan. Add minced ginger, garlic, cayenne pepper, salt and shrimp. Cook 2-3 minutes. Stir in well-drained crab, sesame oil and teriyaki sauce. Remove from pan. Melt 2 Tbsp. more butter and lightly sautÃ© the vegetables. Combine cooked seafood and vegetables together.
Prepare laminated fillo strips as follows: Place one sheet of fillo on dry surface, brush entire sheet lightly with melted butter, top with another sheet of fillo. Cut buttered fillo into 6 sections, lengthwise. Repeat this step 4 times using remaining fillo sheets to make 30 laminated fillo strips (measuring approx. 3â€œ x 14â€). Stack strips and keep covered with plastic wrap, then a damp towel while assembling triangles.
Assemble appetizer triangles as follows: About 1 inch from the bottom of a laminated fillo strip, place 1 scant Tbsp. prepared filling. Fold the fillo over the filling. then roll up like a flag by folding one corner of fillo diagonally across to opposite edge to form a triangle. Continue to fold onto itself to end of strip. Place triangle seam side down on baking sheet, butter top lightly with melted butter. Bake in preheated 375Â°F oven for 20 minutes or until golden brown.
Makes 30 triangles