• Crab Strudel

    1 vote
    make ahead and freeze unbaked


    • 12 tbsp butter, divided ( 1 1/2 sticks)
    • 3 scallions, white and green, chopped
    • 2 cloves garlic minced
    • 1 tsp curry powder
    • 1 lb fresh lump crabmeat, drained and picked over
    • 1 tbsp chopped fresh flat leaf parsley
    • 1/3 cup fresh lime juice, about 2 limes
    • salt and pepper
    • 15 sheets phyllo dough, defrosted
    • plain dry bread crumbs
    • flaked sea salt for sprinkling


    1. preheat oven to 400 line a sheet pan with parchment paper
    2. heat 2 tbsp of the butter in saute pan add the scallions cook till tender about 5 min. add the garlic and curry powder and coor for 1 min.
    3. meanwhile, shred the crabmeat in a bowl and mix in the parsley, lime juice, 1 1/2 tsp salt and 1/2 tsp pepper. stir in the scallion mixture.
    4. melt the remaining 10 tbsp butter . unfold 1 sheet of the dough on a board with a long edge facing you, brush with melted butter and sprinkle with 1/2 tbsp bread crumbs, repeat layering phyllo, butter and bread crumbs to add to 5 sheets. spoon a third of the crab mixture on the edge of the long side of the dough and roll tightly around the crabmeat, making sure the roll is even and round. place on the sheet pan with the seamside down. repeat the process until all the crabmeat is used. brush the tops and sides with melted butter and sprinkle with sea salt. score the strudel diagonally at 1 1/2 in intervals and bake for 12 to 15 min until the strudel is nicely browned. slice along the scored lines and serve warm

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