Crab & Langoustine Curry Roll with Dried Cranberrys
Created by Annette McDonnell

Ingredients
12 sheets frozen phyllo dough
1 ½ cups fresh crab meat
½ cup langoustine meat
2 Shallots
2 cloves garlic
2 green onions chopped
1/2 cup dried cranberries
½ cup 2007 Blanc de Blanc
1 stick butter, melted
1 Tablespoon Golden dried curry
¼ teaspoon dried mustard
¼ teaspoon cumin
1 teaspoon pepper
½ teaspoon salt
2 Tablespoons olive oil

Instructions
Heat oil in a 12-inch skillet. Sauté shallots, garlic & green onions until you see brown bits on bottom of pan. Deglaze with ½ cup Blanc de Blanc. Allow to simmer for a few minutes, Add crab and langoustine meat, spices and cranberries. Allow ingredients to bind then set aside to cool. Remove phyllo dough from freezer to defrost (the phyllo dough is very thin! work with it while it is still cold) Lay each sheet on flat surface and brush with melted butter. Layer 3 buttered sheets, place ¼ to ½ cup crab mixture in the center of the layered sheets and roll up like an egg roll. Make sure all corners are sealed and brush with melted butter. Bake in oven at 350 until golden brown 10 to 15 minutes. Slice into pieces, place on serving dish & garnish with chopped parsley if desired.
Serve as an appetizer with a chilled glass of 2007 Blanc De Blanc sparkling wine - Cheers!