Recipes

Preheat the oven to 400 F.

Thaw phyllo dough at room temperature for 2 hours.

On a cutting board place one sheet of phyllo dough and brush with melted butter.

Stack a second sheet atop the first, again brushing with butter.

Continue in this manner until 8 sheets have been stacked and buttered.

Using a sharp knife, cut the dough into 6 squares and transfer each into a ramekin or coffeecup buttered side down.

Repeat with another 8 sheets so that you have a total of 12 phyllo cups.

Bake 8-10 minutes or until golden brown.

Remove from the oven and cool to room temperature.

For the maque choux, preheat a cast iron skillet over medium-high heat.

Add corn and shallots to the pan and saute until the corn begins to soften, 5-7 minutes.

Season with salt and pepper, add remaining vegetables and herbs and cook until heated through, another 3 or 4 minutes.

Toss in crab and serve atop phyllo nests.