Crab Strudel

2007, Ina Garten, All Rights Reserved

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Rated 5 stars out of 5
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  • Read 40 Reviews
Total Time:
35 min
Prep
20 min
Cook
15 min
Yield:
6 to 8 servings
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 40 reviews

  • on March 07, 2013

    Flag

    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

    people found this review Helpful.
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  • on March 01, 2013

    Flag

    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

    people found this review Helpful.
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  • on November 02, 2012

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    it is so awesome!

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

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