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
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Directions: |
Directions:Preheat oven 400º
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. |
This recipe for Crab Strudel is from