"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crab Strudel Recipe

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This recipe for Crab Strudel, by , is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Nelson
Added: Thursday, April 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 Tbsp. (1 1/2 sticks) butter, divided
3 scallions, chopped
2 garlic cloves, minced
1 tsp. curry powder
1 lb. lump crabmeat, drained and picked to remove shells
2 tsp. fresh flat-leaf parsley, chopped
1 lime, juiced
kosher salt
1/2 tsp. ground black pepper
10 sheets phyllo dough
1/4 cup plain dry breadcrumbs

Directions:
Directions:
Preheat oven 400

Heat 2 Tbsp. butter in a medium pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, about 5 min. 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 Tbsp. 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 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.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min.

 

 

 

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