Crabmeat Rolls

• 4 Tbsp. unsalted butter
• 2 Tbsp. scallion (green part only), chopped
• 2 Tbsp. onion, chopped
• 2 medium cloves garlic, finely minced
• 2 c. crabmeat, cleaned and chopped
• 2 Tbsp. bread crumbs
• 3 c. unsalted butter, melted
• 2 Tbsp. fresh ginger, chopped
• 2 Tbsp. parsley, chopped
• 1/8 tsp. cayenne pepper
• 2 egg yolks
• salt and pepper to taste
• 36 sheets filo dough (about 1 1/2 lb. filo)

1. Melt the butter and saute the scallions and onion until onion is translucent.
2. Do not brown.
3. Add the garlic and cook a few minutes over medium-low heat.
4. Add crabmeat and bread crumbs and toss together.
5. Remove from heat and stir in ginger, parsley and cayenne pepper; cool the mixture to lukewarm.
6. Add egg yolks, salt and pepper.
7. Cover with plastic wrap; set aside.
8. Cut the sheets of packaged dough into fourths; immediately cover with a damp towel to keep dough from drying out.
9. As you work, keep unused layers of dough covered.
10. Place piece of cut dough on a work surface and brush it with melted butter.
11. Place another piece on top; brush it with butter and continue layering and buttering until there are four layers.

unsalted butter, scallion, onion, garlic, crabmeat, bread crumbs, unsalted butter, fresh ginger, parsley, cayenne pepper, egg yolks, salt, dough

Taken from www.cookbooks.com/Recipe-Details.aspx?id=281053 (may not work)