recipes barefoot contessa

Crab Strudel (Serves 6 to 8)

Copyright 2007, Ina Garten, All Rights Reserved


Photo: Courtesy of Food Network

12 tablespoons (1-1/2 sticks) unsalted butter, divided
3 scallions, chopped
2 garlic cloves, minced
1 teaspoon curry powder
1 pound lump crab meat, drained and picked to remove shells
2 teaspoons fresh flat-leaf parsley, chopped
Juice of one lime
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
10 sheets phyllo dough (such as Pepperidge Farm)
¼ cup plain dry breadcrumbs

Preheat the oven to 400 degrees.

Heat 2 tablespoons butter in a medium sauté 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 and pepper. Add the crabmeat to the scallion mixture.

Melt 10 tablespoons of butter in a small pan and set aside.

Unfold one sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. 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 one 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 1½ inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.