Cilantro and Chili Crab Panini
4 phyllo pastry sheets, about 8 x 12 inches each
1/4 c. melted butter
1 lemon grass stalk
1 6-oz. can crab meat, drained, or 6 oz.fresh cooked crab meat
finely grated zest of 1 lime
4 T. chopped cilantro leaves and stems
2 T. chopped mint
2 T. lime juice
1 small red chile, seeded and finely chopped
2 T. fish sauce
1/2 t. palm sugar
salt and pepper
Make the crab filling. Strip the lemon grass stalk of its outer layers and finely slice the soft heart. Mix it in a bowl together with all the remaining crab filling ingredients, season, and set aside.
Brush each sheet of phyllo pastry with melted butter and arrange 2 of them crosswise over each other. Repeat with remaining two sheets.
Spoon the crab mixture into the middle of each pastry arrangement and fold over the sides to create neat parcels.
Toast in a sandwich grill for 3-4 minutes, or according to the manufacturer's instructions, until the pastry is golden and crispy. Serve immediately.