Food Network
Home> Recipes> Seafood>
Crab Strudel Recipe

Crab Strudel

2007, Ina Garten, All Rights Reserved

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (40)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 40

Showing 21-30 of 40

Sort by:

Newest

  • on October 10, 2009

    Flag

    I don't understand the rolling part. It says to butter and breadcrumb each of five pieces of phyllo...okay, got that. Then it says to put crab mixture n inch in down one side of pyllo and roll. Well, if you do that, roll it, how can you use the rest of the mixture? It's already all rolled up?? It says repeat using all crabmeat and pyllo are gone. I had all ingredients but couldn't understand how to assemble it. I asked three people, sent them the recipe, and none could figure it out. Can someone please email me and tell me how to do this? McLaryn5508@aol.com I feel so dumb. None of the reviewers had any problems but I just couldn't understand it! Thanks in advance for the help. Wish I had seen the actual show so I could have actually seen how to do it. :(

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 10, 2009

    Flag

    Pretty good,phyllo dough came out perfect,just be careful with the salt,love Ina !!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 08, 2009

    Flag

    All of absolutely loved this recipe - wouldn't change a thing. Definitely helps with the bread crumbs to separate the phyllo dough sheets.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 05, 2009

    Flag

    The reason you had a soggy mess was because you used puff pastry instead of phyllo dough. There is a big difference.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 05, 2009

    Flag

    Ryan - did you use puff pastry as you wrote? If so, that's the problem. You needed phyllo. Good luck next time!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 11, 2009

    Flag

    After reading the reviews and commentary, I didn't think this recipe would be too challenging. I was a little worried about making a roll out of five layers of puff pastry. I followed the directions exactly and ended up with a soggy puff pastry mess. The outer layer was golden brown, the inner was crisp, but pastry layers 3, 4, and 5 were a soggy mess. It was as if the dough was still raw. I ended up with crab strudel bubblegum. Did I do something wrong? I did like the way the filing tasted. I would possibly attempt this recipe again, but would use less puff pastry layers. Any advice on this one would be appreciated as I was quite saddened it didn't work out.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 09, 2008

    Flag

    I have made this several times and get great compliments. I serve them as an appetizer and serve it with either bottle sweet chili sauce (in asian aisle of grocery store or ranch dressing. I make up a several batches, freeze them prior to cooking or after cooking. I also use artificial crab instead of the real which is much easier on my budget.

    Thanks Ina

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 02, 2008

    Flag

    Recently, I made this for a dinner party and received rave reviews. This is definitely a do over. It was my first time using Phyllo Dough...a little challenging. But, definitely doable. If I can do it, so can you. It was very easy to make.

    I, too substituted from Curry to 1 easpoon of Old Bay Seasoning and was simply delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 06, 2008

    Flag

    This recipe is so easy to make and full of flavor. To keep the cost down I used the fake crab, nobody even noticed. Great hit, everyone loved it. Thank you Ina.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 04, 2008

    Flag

    This looked really good on TV but when I made them at home the streudel (once it sat became very wet. It looked gorgeous but the curry powder and salt were overpowering and I love both ingredients. The base (technique of the streudel was great though. I would suggest making the streudel base with rasberry preserves inside or using a pre-made crab dip (cheaper. The possibilities are endless for the streudel, but the filling was not to my taste. I've tried a lot of your other recipes Ina and you're awesome!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.