Recipes : Crab Strudel : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Crab Strudel
2007, Ina Garten, All Rights Reserved

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.