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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 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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