5 tablespoons butter, plus 1 stick (¼ pound) butter, melted, for brushing phyllo
2 tablespoons flour
2 cups lukewarm milk
1 tablespoon minced parsley
1 tablespoon minced dill
½ cup fine breadcrumbs
½ cup chopped mushrooms
2 hard-boiled eggs, chopped
1 teaspoon dry sherry salt to taste
1½ pounds lump crabmeat, picked over
½ pound phyllo pastry
How To Cook:
1. Saute onion in 5 tablespoons butter until wilted, about 5 minutes. Add flour and mix. Slowly add milk, stirring until the mixture is creamy.
2. Remove from heat. Add remaining ingredients except phyllo pastry and melted butter. If the consistency is too thin, add more breadcrumbs. If too thick, add more milk.
4. Prepare stuffed phyllo rolls according to directions and diagrams in How to work with "PHYLLO". Use 1 teaspoon filling per roll.
5. Place rolls seam side down on an ungreased cookie sheet. Brush tops of rolls with melted butter. Bake for 30 to 35 minutes, or until golden. Serve warm.
NOTE:
These rolls can be prepared ahead of time and frozen, unbaked. When ready to use, preheat oven to 350°. Bake without prior thawing for 45 to 50 minutes, or until golden. Serve warm.
