Crab Pastry Pockets

Amount         Ingredients 
1 can             Sea Fare or Miller's Select crab meat
18                   sheets of phyllo dough
6-8T               butter, melted (for brushing phyllo)
4 oz.               shredded cheddar cheese
2 oz.               cream cheese, softened
2 T                  sliced green onions
2 T                  mayo
1 /2 T              fresh lemon juice
1/4 tsp           season salt
1/2 tsp           cumin
1/2 tsp           dried parsley
11 oz can      Mexi-corn
 
 
Directions:
Mix all ingredients, except for butter and phyllo dough together folding gently. 
 
Stack 3 layers of phyllo sprayed or brushed with butter in between layers.  Keep remaining phyllo dough under cloth to keep from drying out.  Slice into 3 strips with serrated knife, long side.  Place a heaping tablespoon of filling in the bottom left corner of the strip.  Fold bottom left corner diagonally to touch right side of strip and continue folding like a flag.  When completed dab some of the melted butter on the end to seal and lay seam side down on a baking sheet.  Brush tops with melted butter. Continue process. Bake in a pre-heated 350 degree oven for 25 minutes, until bubbly and browned on tops. 

(Makes 18 pockets)