Crab in Phyllo Pastry

makes 4 servings ...

2 3.6-oz cans crab meat, squeezed to drain
1 tablespoon sour cream
2 tablespoons finely chopped shallots
1 tablespoon finely chopped dill
Dash Worcestershire sauce
Juice of l/4 lemon
2 teaspoons chopped fresh parsley
Salt and pepper
l/4 cup melted butter
6 sheets of phyllo pastry

Preheat oven to 350°F. Combine the crab, sour cream, shallots, dill, Worcestershire sauce, lemon juice, parsley, salt and pepper in a bowl.

Grease a 2-cup shallow pan. Tear a phyllo sheet into three pieces to fit the pan. Place one piece on the bottom of the pan. Brush with butter. Repeat with more phyllo pieces until you have 9 layers, making sure to butter each layer with a pastry brush. (Keep the phyllo covered in a damp tea towel to prevent the pastry from drying out.)

Spread the crab mixture over the last layer of phyllo. Place and individually butter 9 more layers of phyllo, buttering the last layer as well.

Bake for 30 minutes, or until pastry is golden brown.