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Crabmeat Turnovers

Crabmeat Turnovers


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


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


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.


  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.

Recipe and photo courtesy of Louisiana Seafood and Marketing Board and and Christian's, the classic restaurant in New Orleans' Mid-City.
Used with permission.

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