Crab Strudel

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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.

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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!

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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!

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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.

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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

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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!

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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

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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

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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....

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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.