Lump Crabmeat and Fresh Florida Hearts of Palm Strudel with a Sweet Corn Remoulade

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
6 servings

Ingredients
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped yellow onions
  • 2 tablespoons finely chopped celery
  • 2 tablespoons seeded and finely chopped red bell pepper
  • 2 tablespoons seeded and finely chopped yellow bell pepper
  • Salt
  • Cayenne
  • 1/2 teaspoon chopped garlic
  • 1/2 pound lump crabmeat, picked over for shells and cartilage
  • 4 small hearts of palm, cooked until tender and diced
  • 1 tablespoon finely chopped parsley leaves
  • 2 tablespoons fine dried bread crumbs
  • 4 sheets phyllo dough
  • 2 teaspoons vegetable oil
  • 1 tablespoon butter
  • 1 ear of sweet corn, kernels removed from the cob
  • 1 cup remoulade sauce, recipe follows
  • 2 tablespoons chopped green onions, green part only
  • REMOULADE
  • 1 egg*
  • Juice of 1 lemon
  • 1/4 cup chopped onions
  • 1/4 cup chopped green onions
  • 1/4 cup chopped celery
  • 1 tablespoon prepared horseradish
  • 3 tablespoons Creole or whole-grain mustard
  • 3 tablespoons prepared yellow mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped parsley
  • Salt
  • Cayenne pepper
  • Freshly ground black pepper
  • 1 cup olive oil
Directions

Preheat the oven to 350 degrees F. Heat the oil in a saute pan over medium heat. Add the onions, celery, and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, hearts of palm, parsley and bread crumbs. Season with salt and cayenne. Add the cooked vegetables. Mix well. Stack the sheets of phyllo on top of each other and cut them into thirds. You will have a total of 12 sheets. Divide the sheets into four 3 sheet stacks. Lightly brush the top sheet of each stack with olive oil. Put 1/4 cup of the crab mixture on the bottom edge of each oiled sheet. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the phyllo securely, pressing to close. Lightly brush each strudel with the remaining oil. Line a baking sheet with parchment paper. Place the strudels on the paper about 2 inches apart and bake until golden brown, about 15 minutes. In a small saute pan, over medium heat, melt the butter. Add the corn. Season with salt and cayenne. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the remoulade and mix well. Cut each strudel in half diagonally and serve with sweet corn remoulade. Garnish with green onions.

REMOULADE

Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Reseason if needed.

Yield: about 2 cups

Recipe courtesy of Emeril Lagasse 1999

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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