Crabmeat Turnover Christian's, the classic restaurant in New Orleans' Mid-City offers the following specialty featuring Louisiana crabmeat. Ingredients Sun-dried Tomato Puree: 3 ounces sun-dried tomatoes¾ cup olive oil¼ cup balsamic vinegar1 teaspoon Dijon mustard Turnover filling:3 cups cooked eggplant3 teaspoons minced garlic2 teaspoons dried minced shallot1 cup sliced Kalamata olives2 tablespoons sundried tomato puree½ cup feta cheese½ teaspoon salt¼ teaspoon cayenne pepper18 ounces Louisiana lump crabmeat12 sheets phyllo dough, measuring 14” x 18”4 tablespoons margarine, melted Sauce: 1 cup heavy cream1 ½ tablespoons sundried tomato puree1 pound lightly softened butter Directions Sun-dried Tomato Puree: Put all ingredients in a container and let stand overnight, then puree in a blender. Turnover filling: Place eggplant, garlic, shallot, olives, sun-dried tomato puree, feta cheese, salt and cayenne pepper in stainless steel bowl. Mix well, set aside. To assemble 3 turnovers: Put two sheets of phyllo dough, trimmed to 12” x 18”, horizontally on a dry surface. Brush with melted margarine and place 2 more sheets on top. Cut 18-inch length into thirds vertically. Put ½ cup of eggplant filling on each section. Put 2 ounces of crabmeat on top of eggplant filling. Pick up bottom right corner and cross over to other side folding upward like a flag to create a triangular shape. Brush all sides with melted margarine, place on sheet pan and bake at 425 degrees F for 10 to 12 minutes until golden brown. Remove from oven, place on plate and top with 2 ounces of sauce. Sauce: Warm cream over medium heat, and whip with a wire whisk until thick like syrup. Add sundried tomato puree, then slowly whip in butter and set aside in a warm place. Do not leave on heat. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!