Crab Strudel

Show: Barefoot ContessaEpisode: Dinner Date

Rated: 4 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
15 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 15 min
Total:: 35 min

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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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Comments & Reviews

recipe Crab Strudel
JOAN Bondurant, IA 11-12-2009
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How to roll it
Rated: 5 stars out of 5

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.Read more
recipe Crab Strudel
Mary Oakland, MD 10-10-2009
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I Must Be Dumb as a Loaf of Bread!!
Rated: 4 stars out of 5

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. :(Read more
recipe Crab Strudel
Anna Stamford, CT 02-10-2009
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YUM !!
Rated: 4 stars out of 5

Pretty good,phyllo dough came out perfect,just be careful with the salt,love Ina !!
recipe Crab Strudel
Thom Windsor, VA 02-08-2009
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Great!
Rated: 5 stars out of 5

All of absolutely loved this recipe - wouldn't change a thing. Definitely helps with the bread crumbs to separate the phyllo... dough sheets.Read more
recipe Crab Strudel
Vicki Oakton, VA 02-05-2009
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To Ryan from Seattle
Rated: 5 stars out of 5

The reason you had a soggy mess was because you used puff pastry instead of phyllo dough. There is a big difference.
recipe Crab Strudel
Jan Davidsville, PA 02-05-2009
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Strudel
Rated: 4 stars out of 5

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