Food Network: Lump Crabmeat and Fresh Florida Hearts of Palm Strudel with a Sweet Corn Remoulade

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Lump Crabmeat and Fresh Florida Hearts of Palm Strudel with a Sweet Corn Remoulade
Recipe courtesy of Emeril Lagasse 1999

Ingredients
1 tablespoon olive oil
1/4 cup finely chopped yellow onions
2 tablespoons finely chopped celery
2 tablespoons seeded and finely chopped red bell pepper
2 tablespoons seeded and finely chopped yellow bell pepper
Salt
Cayenne
1/2 teaspoon chopped garlic
1/2 pound lump crabmeat, picked over for shells and cartilage
4 small hearts of palm, cooked until tender and diced
1 tablespoon finely chopped parsley leaves

2 tablespoons fine dried bread crumbs
4 sheets phyllo dough
2 teaspoons vegetable oil
1 tablespoon butter
1 ear of sweet corn, kernels removed from the cob
1 cup remoulade sauce, recipe follows
2 tablespoons chopped green onions, green part only

Directions
Preheat the oven to 350 degrees F. Heat the oil in a
saute pan over medium heat. Add the onions, celery, and bell peppers. Season
with salt and cayenne. Cook, stirring, until the vegetables are soft and
slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2
minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat,

hearts of palm, parsley and bread crumbs. Season with salt and cayenne. Add the
cooked vegetables. Mix well. Stack the sheets of phyllo on top of each other
and cut them into thirds. You will have a total of 12 sheets. Divide the sheets
into four 3 sheet stacks. Lightly brush the top sheet of each stack with olive
oil. Put 1/4 cup of the crab mixture on the bottom edge of each oiled sheet.
Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom,
roll up the phyllo securely, pressing to close. Lightly brush each strudel with
the remaining oil. Line a baking sheet with parchment paper. Place the strudels
on the paper about 2 inches apart and bake until golden brown, about 15 minutes.
In a small saute pan, over medium heat, melt the butter. Add the corn. Season
with salt and cayenne. Saute for 2 to 3 minutes. Remove from the heat and turn
into a mixing bowl. Add the remoulade and mix well. Cut each strudel in half
diagonally and serve with sweet corn remoulade. Garnish with green
onions.

Ingredients
REMOULADE
1 egg*
Juice of 1 lemon
1/4 cup chopped onions
1/4 cup chopped green onions
1/4 cup chopped celery
1 tablespoon prepared horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
Salt

Cayenne pepper
Freshly ground black pepper
1 cup olive oil

Directions
Combine the first 10 ingredients in a food processor
with a metal blade and process until smooth. Season with salt, cayenne and
pepper. While the machine is running, slowly add the oil, a little at a time,
until thick. Reseason if needed.
Yield: about 2 cups
Recipe courtesy of Emeril Lagasse 1999

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due

to the slight risk of Salmonella or other food-borne illness. To reduce this risk,
we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs
with intact shells, and avoid contact between the yolks or whites and the
shell.