Crab Phyllo Triangles

Crab Phyllo Triangles

1-3/4 cups unsalted butter, divided
1 bunch scallions, minced
1 clove garlic, minced
1 small yellow onion, diced small
8 ounces cream cheese, softened
1 pound lump crabmeat, cleaned
2 eggs, slightly beaten
2 teaspoons lemon juice
1 teaspoon Tabasco sauce
1 package phyllo dough, defrosted

Preheat oven to 375 degrees.
In a medium sautée pan, melt 1/4 cup butter over low heat. Add the scallions,
garlic, and onion and sautée until translucent, about 3 minutes. Add the cream
cheese, stirring until completely melted. Add crabmeat, eggs, lemon juice, and
Tabasco sauce. Stir until all ingredients are well incorporated.
Melt the remaining butter in a small saucepan or in the microwave. Cut the phyllo
dough into 3-inch-wide strips. Use 1 strip at a time, keeping other strips covered
with a damp cloth until ready to use. Brush 1 strip of dough with melted butter.
Place 1 tablespoon crabmeat mixture on one end of the strip. Fold one edge of
the dough over mixture to form a triangle; continue folding like you would fold a
flag. Place the triangle on a baking sheet and brush with a little melted butter.
Repeat this process until all of the filling has been used. Any leftover phyllo
dough may be refrozen. Bake for 12 to 15 minutes.