Dungeness Crab Triangles With Red Pepper Coulis

Cooking with Nicolle at Riegelmann's Appliance

Dungeness Crab Triangles

  • 8 oz Dungeness Crab, well drained
  • 3 oz Cheddar cheese, shredded
  • 1 bunch Chives, chopped fine
  • 1 pkg Phyllo sheets

  • 3 oz Butter, melted
  • Pinch of black pepper
  • Pinch of salt

  1. Preheat oven to 375 degrees.
  2. Mix crab, cheddar cheese, and chives in a small mixing bowl. Refrigerate until needed.
  3. Lay out one sheet of Phyllo dough, gentle brush with butter. Place another sheet of Phyllo on top of first one. Repeat until there are 5 layers thick.
  4. Cut Phyllo dough into 6 strips (approximately 1.5 – 2” wide) with the tip of a sharp knife.
  5. Place a tablespoon of the crab mixture onto the end of each strip.
  6. Starting on one corner, wrap the crab mixture inside the Phyllo dough. The mixture should be completely contained by the Phyllo dough. If done correctly this should make triangles.
  7. Repeat until all filling has been used.
  8. Bake in oven for 10 – 15 minutes or until golden brown.


Red Pepper Coulis

  • 1 tbl Vegetable oil
  • 1/2 each Small onion, diced
  • 3 each Garlic cloves, chopped fine
  • 2 each Red bell pepper, small dice
  • 1 each Red jalepeno, seeded, small dice

  • 4 tbl White wine
  • 4 tbl Water
  • 1 each Lemon, juiced
  • Pinch of Kosher salt
  • Pinch of ground white pepper

  1. Using a small sauce pan with medium heat, sweat the onion in the vegetable oil until onion is slightly translucent.
  2. Add garlic and cook 1 minute longer.
  3. Add both kinds of peppers. Keep cooking for 2 minutes
  4. Deglaze the pan with the white wine and water.
  5. Bring to boil, reduce to simmer. Cook until all ingredients are cooked throughout.
  6. Puree with hand blender until smooth.
  7. Add lemon juice, salt, and pepper to taste.


Cooking with Nicolle at Riegelmann's Appliance

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