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Shellfish in Phyllo Parcels
1 lb. shrimp 
8 oz. crabmeat, shredded 
2 tlbs. tablespoons olive oil 
4-5 spring onions with long green leaves 
1 clove garlic, finely minced 
2 tlbs. Flour 
1/4 cup vegetarian cream 
2 tlbs. Chopped dill salt, and freshly ground pepper 
9 sheets phyllo 
1/3 cup olive oil, for brushing 
2 tlbs. lemon juice 
1/4 olive oil 
2 cloves garlic, minced 
2 tlbs. finely chopped green onion 
2 tlbs. finely chopped dill 
2 tlbs. finely chopped parsley, salt, and freshly ground pepper 
Peel and devein the shrimp. Rinse, drain well, and cut into small pieces. Set aside. Clean the onions and remove witted leaves. Cut off the white part and finely chop. Blanch the green leaves in boiling water until soft and pliable. Drain and set aside. Heat the oil in saucepan over medium heat and saute the chopped onions and garlic until wilted. Add the shrimp and stir over the heat until they pink, about 5 minutes. Sprinkle with the flour and continue stirring for 1 more minute. Stir in the cream and remove from the heat. Add the crabmeat, dill, salt, and freshly ground pepper. Cut the phyllo sheets in half lengthwise. Brush the top half of each piece with oil and fold the bottom half over it. Brush again with oil, place a tablespoon of seafood filling on the center bottom of each piece of phyllo, and roll up. Slightly twist the ends and tie each with one or two blanched onion leaves. Arrange side by side on an oiled baking sheet. Brush rolls with oil and sprinkle with a little water. Bake in a 350F (180C) for 10-15 minutes, until lightly browned. Meanwhile, prepare the sauce by combining all the ingredients in a blender container and processing until uniform and thick. Serve the seafood parcels hot accompanied by the herb-sauce.

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