Crab parcels Recipe

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20 min

Quick and easy to make, these crisp savouries are ideal for simple starters, party nibbles or tasty snacks…


  • 170g can crab meat
  • 3 chopped spring onions
  • 15ml (1tbsp) fresh, chopped coriander
  • 10 sheets filo pastry
  • Oil (for deep frying)
  • Shredded spring onion and sweet chiilli sauce to serve.


  • Mix a 170g can crab meat with 3 chopped spring onions and 15ml (1tbsp) fresh, chopped coriander.

  • Cut 10 sheets filo pastry into 20 x 15cm (6in) squares.

  • Take 1 square and brush edges with water.

  • Top with a second pastry square and place a spoonful of crab mixture in the centre.

  • Brush the edges with water and gather them together to enclose the filling and make a parcel shape.

  • Repeat with the rest of the pastry to make 10 parcels.

  • Deep-fry in hot oil for 2-3 mins until crisp and golden.

  • Drain on kitchen paper.

  • Serve garnished with shredded spring onion and chilli sauce to dip.

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