Crabmeat Turnovers

Ingredients:

Sun-dried Tomato Puree:

• 3 ounces sun-dried tomatoes
• ¾ cup olive oil
• ¼ cup balsamic vinegar
• 1 teaspoon Dijon mustard[P]Turnover filling:
• 3 cups cooked eggplant
• 3 teaspoons minced garlic
• 2 teaspoons dried minced shallot
• 1 cup sliced Kalamata olives
• 2 tablespoons sundried tomato puree
• ½ cup feta cheese
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• 18 ounces Louisiana lump crabmeat
• 12 sheets phyllo dough, measuring 14” x 18”
• 4 tablespoons margarine, melted

Sauce:

• 1 cup heavy cream
• 1 ½ tablespoons sundried tomato puree
• 1 pound lightly softened butter
  

Directions:

Sun-dried Tomato Puree:

1. Put all ingredients in a container and let stand overnight, then puree in a blender.

Turnover filling:

1. Place eggplant, garlic, shallot, olives, sun-dried tomato puree, feta cheese, salt and cayenne pepper in stainless steel bowl. Mix well, set aside.

To assemble 3 turnovers:

1. Put two sheets of phyllo dough, trimmed to 12” x 18”, horizontally on a dry surface.
2. Brush with melted margarine and place 2 more sheets on top.
3. Cut 18-inch length into thirds vertically. Put ½ cup of eggplant filling on each section.
4. Put 2 ounces of crabmeat on top of eggplant filling.
5. Pick up bottom right corner and cross over to other side folding upward like a flag to create a triangular shape.
6. Brush all sides with melted margarine, place on sheet pan and bake at 425 degrees F for 10 to 12 minutes until golden brown.
7. Remove from oven, place on plate and top with 2 ounces of sauce.

Sauce:

1. Warm cream over medium heat, and whip with a wire whisk until thick like syrup.
2. Add sundried tomato puree, then slowly whip in butter and set aside in a warm place.
3. Do not leave on heat.