Shellfish Briouats

Filo Pastries with Shrimp or Crabmeat

Preparation info
  • Makes


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

These are wonderful as an appetizer and can be assembled a few hours ahead of time. I served these at a Leap Year dinner at the James Beard House, where they leaped right off the plates. You may want to try these with a little added grated fresh ginger and/or green onions or ground ginger and no onions.


  • 2 pounds shelled shrimp or crabmeat
  • 3 tablespoons unsalted butter
  • 2


Poach the prawns in dry white wine or fish stock until just cooked through, 3 to 5 minutes, then drain and coarsely chop. If using crabmeat, pick over the meat removing any shell or cartilage and break the meat into chunks.

Melt 3 tablespoons butter in a medium saucepan over low heat. Add th