Crab Strudel

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
6 to 8 servings
Level:
Intermediate

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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4.7 43
Oh yes! This was awesome! I actually added some Swiss cheese and subbed panko for bread crumbs and cilantro for parsley...but man....this recipe is delish. Hubby and I have already thought up different variations for this winner. Phyllo dough is intimidating for some people. I am used to working with it (making Baklava) but my husband had never worked with it. He got the hang of it very quickly and is excited to do more recipes with this dough. HINT: Place a damp, NOT WET, cloth on Phyllo dough while making this. It keeps the sheets from breaking while you construct this recipe. item not reviewed by moderator and published
I made this for my in-laws and everyone was impressed. My only complaint was, I had to cook it for about 25 minutes, instead of the 12 minutes. item not reviewed by moderator and published
Ina I watched you make this and wanted to give it a try. This is the first time I I had crab with curry powder and used phyllo dough and I gotta say it came out really good. Really looking forward to using phyllo dough more often. item not reviewed by moderator and published
I didn't use the crab recipe. I actualy used a left over kimchee recipe. My thanks to the whole phyllo thing. It is just the best. I am using it for lots of left overs. Thanks item not reviewed by moderator and published
Textures and flavors...crab lovers...try this one! This recipe lends itself to various seafoods (lump crab, lobster, shrimp, monkfish. The recipe is reliable. I encourage anyone who enjoys crab meat...try this recipe. Listen to your guests. We have another winner from Ina! Annie, Fremont, CA item not reviewed by moderator and published
it is so awesome! item not reviewed by moderator and published
Not a fan of old bay, so I used curry which I usually like a lot, especially in chicken salad. I felt that the curry overwhelmed the crab. I may use a little less next time, or not at all. Sometimes just butter, scallions and garlic are the way to go. item not reviewed by moderator and published
use panko instead of breadcrumbs and old bay instead of curry I watch Ina way too much, but I love her and her husband!!!!! joy d. palm city, Fla. item not reviewed by moderator and published
I am not a big curry fan so I use Old Bay and touch of Creole seasonings. I also used lemon instead of lime and added a little red bell pepper for even more flavor. We all loved them. For the person who wants to know what temp to bake these on after freezing, it would be the same, just cook until they are nice and golden brown. Remember everthing is cooked already, you are just browning the phyllo and bringing everything else to temp. They are just fine at room temp. item not reviewed by moderator and published
Reading the reviews it's a wonder any one tried this. A recipe is a guide, not gospel but if it's the first time it's a good idea to follow it. Then next time adjust to your prefered ingredients! item not reviewed by moderator and published
Thanks so much, Ina item not reviewed by moderator and published

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Recipe courtesy of Robert Irvine