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
I'm excited to try this, however, I would like to make ahead and freeze..If I do freeze them, do I bake directly from the freezer and what temp would I bake them at? Thanks item not reviewed by moderator and published
*sigh*. What can I say? I'm a crab fan, so I thought it was the most innovative recipe ever! The dish is gorgeous, delicious, and deserves 13 stars, Ina. Thank you! item not reviewed by moderator and published
This is absolutely the easiest and best really delicious,elegant appetizer! I'm always asked for the recipe. item not reviewed by moderator and published
I have wanted to try this recipe for a long time. I haven't because I was not sure I would like the curry with the crab. I will take the advise of the last reviewer and use old bay instead of the curry. I think maybe I will make another strudel with the curry using chicken instead of the crab. item not reviewed by moderator and published
I finally made this after seeing Ina make this a long time ago. WOW! It came out GREAT! I'm not a fan of curry, so I added Old Bay seasoning. I also added a little diced red bell pepper in with the scallions and garlic to saute and it added great flavor too. The only breadcrumbs I had were Italian seasoned, but they were fine in the recipe. Great addition to my cocktail party and all my friends loved it! I will make this again very soon! item not reviewed by moderator and published
After reading reviews, I split the filling in half and used curry in one and old bay in the other for two different tasting rolls. The appetizers with Old Bay went much quicker. Good appetizer - will be making again for the upcoming holidays! item not reviewed by moderator and published
My family loves this recipe. It was so simple to make even working with phyllo dough. I've been asked repeadly to make it again. Ina, thank you for one of your best recipe. item not reviewed by moderator and published
I really loved this recipe. I made it for Christmas Day as an appetizer. I had never used phylo nor did not use the curry. the phylo was really cool and I cant wait to use the leftovers (thinking of some chocolate baklava) I did not use the curry only because i did not have it. I used a teaspoon of my secret ingredient :O) it was Tu'Ong Ot toi Viet-nam Chili Garlic Sauce. we like a bit of a kick in my house so i knew it would be OK. my crab was beautiful and plentiful so i had enough for three strudels but chose to eat the mixture on a sandwich the next day! Love your show Ina! five stars from me. Margaret Danbury, CT item not reviewed by moderator and published
I made these yesterday for a Christmas party appetizer and they were WONDERFUL! They were very easy to make too. I didn't have any issues. I will say that I think the crowd was split on the curry flavor, some really liked it and others weren't so crazy about it. I loved it but I love curry! Next time I make this I am going to consider the crowd and maybe use the Old Bay like some did here for the curry if I think they would prefer that. I will definitely make these again though! item not reviewed by moderator and published
As in all redipes, you see on TV, 5 dishes are cooked in 30 minutes of time. For all of us it takes a little longer. This one was one of those that I had to try twice to get right. Second time, I had to beat an egg to oblivion as a small binder for the crab mixture and I did not like the curry so I used Sauer's Chesapeake Bay Seafood seasing. On the second try, I used a moist towel to help me roll the dough. (I only used four sheets of Phyllo dough),I cooked this for the allotted time in the PREHEATED oven on PARCHMENT paper and it was "Out OF This World". Lump crab is to expensive to waste. If you have learned any better way to hold it altogether let me know...Thanks Ina item not reviewed by moderator and published
I have made this recipe 3 times, thinking that I was doing something wrong. I am a devoted Ina fan, but I can think of at least several better uses for expensive lump crab. The problem is in the serving and eating. The pieces tend to fall apart, and the crab falls out when guests pick up individual pieces. It seems like maybe some kind of binder is missing--not suggesting a bunch of bread crumps like in bad crab cakes--but I really don't know the solution item not reviewed by moderator and published
My husband and I made this, but changed a couple of things; instead of curry we used 1 tsp old bay seasoning, used panko bread crumbs, and shredded some fresh parmasean cheese into the mixture before rolling it up. We also shredded some cheese on top of the strudel log along with the melted butter, and it browned nicely. We got so many compliments on this recipie, we will be making it again soon.... item not reviewed by moderator and published
Mary in Oakland, MD: I just watched the show. Your crab mixture will be divded in 2. After you layer the phyllo dough (recipe says 5 layers, she did 4 layers on the show) turn it lenghtwise. Then spread 1/2 the crab mixture all along the longer side of the phyllo; it will be about 1 inch thick. Then roll it up, as tightly as you can. Repeat with the remaining phyllo dough and crab mixture. You'll end up with 2 long logs. I hope this helps. item not reviewed by moderator and published
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. :( item not reviewed by moderator and published
Pretty good,phyllo dough came out perfect,just be careful with the salt,love Ina !! item not reviewed by moderator and published
All of absolutely loved this recipe - wouldn't change a thing. Definitely helps with the bread crumbs to separate the phyllo dough sheets. item not reviewed by moderator and published
The reason you had a soggy mess was because you used puff pastry instead of phyllo dough. There is a big difference. item not reviewed by moderator and published
Ryan - did you use puff pastry as you wrote? If so, that's the problem. You needed phyllo. Good luck next time! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
This was a real crowd pleaser! I made it as an appetizer for Easter Sunday and everyone from my 6-year old to my curry-phobic husband enjoyed it! I might try adding a little chopped red pepper when I sautee the onions and garlic. I love crab with red pepper. This was also very easy to make. Thanks Ina for another winner! item not reviewed by moderator and published
These were an absolute hit! The first one I made,I think I used too much filling. It was a tad soggy. The second one was perfect. When I make them again I think I will use a few more phyllo sheets item not reviewed by moderator and published
I had never worked with phyllo before, but it wasn't too hard. And the result is delicious! I also used Old Bay and it really compliments the lime. item not reviewed by moderator and published
This recipe is a hit. Fixed this new one for a dinner party, had the guests begging for more. The great thing about Ina's recipes is that she leaves is open for you to experiment with her blueprint, as she says so in the episode in which this recipe aired. I worship her, she is the "Food Wisperer" item not reviewed by moderator and published
We're not fond of curry so I did what some others have done--substitute Old Bay seasoning instead. Then I made a lemon-dill dip (a Paula Deen recipe) to go with the strudel. It was wonderful! Thanks to both Ina and Paula! item not reviewed by moderator and published
I had to try this, because it had two yummy things: crab and phyllo. I don't normally change ingredients the first time I use a recipe but I am not fond of curry so sub'd it for 1/2 tsp Old Bay Seasoning. If I was going to spend crazy money on good crab, I didn't want to experiment on something I might not like. It was great, really a nice change from the usual dips and bruschetta. item not reviewed by moderator and published
My husband, daughter and I all thought this was one incredible recipe. Based on the suggestion of other reviewers, I cut the total salt. I also added some mango chutney on the side for those that had the desire to dip. This is definitely making an appearance at my next "appetizer" party! item not reviewed by moderator and published
This dish is "to die for" everyone absolutly loved it! I suggest using 1/2 the kosher salt. I like salt and it was a little to salty for me. Definatly make this one you will not regret it. item not reviewed by moderator and published
We're not fans of curry powder but we both decided we wanted to try the recipe. Instead of the tsp of curry we added a 1/2 tsp of chipolte powder instead. It was really great too. As usual Ina comes through again and thanks food network for getting the recipe right. item not reviewed by moderator and published
This strudel is AWESOME! The only thing is we thought it needed a dip of some kind. I made one with sour cream, mayonnaise, capers and a few spices and we LOVED it! So much we wouldn't share! item not reviewed by moderator and published
Thanks so much, Ina item not reviewed by moderator and published

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