• ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 1 dried red chilli
  • ½ tsp cinnamon, plus extra for dusting
  • 3 x 170g white crab meat, drained
  • 5 spring onions, finely sliced
  • 2 tbsp fresh parsley, roughly chopped
  • 1 tbsp fresh dill, roughly chopped
  • 75g roasted red pepper, finely chopped
  • 1 lemon, zested
  • 220g filo pastry
  • 50g butter, melted
  • 4 small eggs

To serve

  • 200g Greek-style natural yogurt
  • 1 tbsp harissa


  1. 1

    Preheat the oven to 220°C/fan 200°C/gas mark 7. Put the cumin and coriander seeds in a pestle and mortar with the chilli and pound until ground. Add the cinnamon. 

  2. 2

    Put the crab meat in a large bowl with the spices, spring onions, parsley, dill, red pepper and lemon zest and mix well. 

  3. 3

    Lay out a sheet of filo and brush it with melted butter. Fold in half to make a rectangle. Put ¼ crab mixture in the top third of the rectangle and make a well in the centre. Crack in the egg, then fold the pastry over to encase the filling. Brush with butter and transfer to a baking tray. Repeat until you have 4 parcels. 

  4. 4

    Bake in the oven for 12-15 minutes, until golden brown and cooked. Dust with cinnamon. Stir the harissa through the yogurt and serve alongside the brik.

Nutritional Details

Each serving provides
  • Energy 1792kj 428kcal 21%
  • Fat 21.9g 31%
  • Saturates 10.7g 54%
  • Sugars 5.9g 7%
  • Salt 2.23g 37%

% of the Reference Intakes

Typical values per 100g: Energy 712kj/170kcal

Each serving provides

30.7g carbohydrate 4.8g fibre 25.4g protein

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