Instructions: The crab meat should not be too wet as this will make the pastry go soggy. If it is, gently squeeze out the moisture in a sieve.

In a mixing bowl, gently mix all the crabs flavours and seasonings together and check for salt and pepper. Cut 8 pieces of filo pastry into 20cm (8 inch) squares. Put 2 squares on top of each other, put a quarter of the crab mixture into the centre of the square. Lightly moisten the edges of the square with some water. Now fold the edges of the square into the centre of the crab mixture in a pleating fashion so the crab mixture is sealed inside.

Now turn over the brik pleat side down onto a floured surface. Repeat this 3 more times with the remaining 6 pieces of filo.

Heat up your oil for deep frying to a medium temperature. Test that oil temperature with a small piece of filo pastry. Carefully place a brik at a time into the oil. Cook until a beautiful light brown. When ready, take out with a slotted spoon and pat dry with kitchen paper before serving. Serve with a little salad and some harissa (Moroccan chilli paste) or lemon.

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