Crabmeat Rolls - cooking recipe

Ingredients

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)

Preparation

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