Recipe

Crab Strudel Recipe

	Midgelet / All my dishes 1 year, 4 months ago Phyllo dough filled with tasty crab, herb and spice combinations. Barefoot contessa recipe which I also make with adding some sauted chopped mushrroms Prep:10m Cook:12m Servings:6	Midgelet
	seafood crabs pastry strudel appetizers

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Fans

auntybea

herby

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, divided

3 scallions, chopped

2 garlic cloves, minced

1 teaspoon curry powder

1 pound lump crabmeat, drained and picked to remove shells

2 teaspoons fresh flat-leaf parsley, chopped

1 lime, juiced

Kosher salt

1/2 teaspoon freshly ground black pepper

10 sheets phyllo dough (such as Pepperidge Farm)

1/4 cup plain dry breadcrumbs

Directions

Preheat the oven to 400 degrees F.

Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes.

Add the curry powder and stir.

Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper.

Add the crabmeat to the scallion mixture.

Melt 10 tablespoons of butter in a small pan and set aside.

Unfold 1 sheet of the phyllo dough.

Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used.

Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough.

Roll it up. Brush the top with butter and set aside. \

Repeat the entire process using the all the phyllo dough and crab filling.

Cover a sheet pan with parchment paper.

Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown.

Slice and serve.

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