Crab Samosa Recipe: julienne of celery with lemongrass, snow crab

Prepare the celery julienne: In a pot, melt the butter and sauté the celery with the butter, sugar, and lemongrass. Season with salt and pepper. Cover and let simmer for 20 minutes on low heat.

When the julienne is ready, let it cool slightly. Gently fold in the crab, mixing well.

Then place them in the filo sheets, fold them into triangles, and brush them with oil on both sides.

To finish, line the bottom of the dish with parchment paper. Place in a preheated oven at 180°C. As soon as the samosas are golden, they are ready!