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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    This is a crowd pleasure but 20 minute prep time is not realistic - more like 30-40 minutes. I froze half the portion for later use. To serve defrosted, I let it rest on my counter for 60 minutes before cooking and I did notice it took a little longer in the oven to brown and reheat the crab all the way through *18-20 minutes. I suggest adding a little more melted butter before baking if previously frozen. Cover your dough with a wet damp towel while doing the layers. Next time I would add a tad more of the curry powder. This recipe is easy even if you never used this type of pastry dough before. PS - I needed two times the breadcrumb amount.
    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.
    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.
    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
    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
    it is so awesome!
    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.
    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.
    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.
    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!
    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
    *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!
    This is absolutely the easiest and best really delicious,elegant appetizer! I'm always asked for the recipe.
    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.
    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!
    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!
    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.
    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
    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!
    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
    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
    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....
    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.
    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. :(
    Pretty good,phyllo dough came out perfect,just be careful with the salt,love Ina !!
    All of absolutely loved this recipe - wouldn't change a thing. Definitely helps with the bread crumbs to separate the phyllo dough sheets.
    The reason you had a soggy mess was because you used puff pastry instead of phyllo dough. There is a big difference.
    Ryan - did you use puff pastry as you wrote? If so, that's the problem. You needed phyllo. Good luck next time!
    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.
    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
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