Crab Strudel Recipes

CRAB STRUDEL

Steps:

• Heat the oven to 375°F. Grate the zest from half the lemon. Beat the egg and water in a small bowl with a fork.
• Stir the crabmeat, cream cheese, onions, Gouda cheese, sour cream, seafood seasoning, celery seed and lemon zest in a medium bowl.
• Unfold the pastry sheet on a lightly floured surface. Spread the crab mixture on the bottom half of the pastry to within 1 inch of the edge. Fold up the sides of the pastry over the filling. Roll up like a jellyroll. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
• Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.

CRAB STRUDEL

Steps:

• 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.

CRAB AND GOAT CHEESE STRUDEL

Steps:

• In a medium mixing bowl combine the goat cheese with the lemon juice, salt, pepper, and basil; mix together well and set aside. Cut the phyllo pastry in half lengthwise so that you have 2 (5 1/2-inch) wide pieces of dough. Keeping the piles of dough covered with a damp tea towel, lay one sheet of phyllo out on a lightly floured surface, brush it with a little melted butter, and place another sheet on top of it, staggered bu 1/2-inch to the left. Repeat until you have 4 layers of phyllo, staggering each by 1/2-inch, and then repeat the process to make a second identical pile. Spread half the goat cheese mixture in a line 1/2-inch in from one long inner edge of each phyllo pile. Next to the strip on the inside, make a long line of half the shredded crab meat. Distribute half the grilled onions and asparagus next to the crab, brush the long edge and the 2 short edges of the phyllo with meted butter and roll up the strudels tightly from left to right, squeezing the edges to seal them. Place the 2 strudels seam-side down on a baking sheet and brush the outside of each strudel with more melted butter. Sprinkle with the bread crumbs and, if desired, refrigerate for up to 2 hours.
• Roast the bell peppers over a gas flame, or on a tray under a hot broiler, turning so that the skin is evenly charred without burning and drying out the flesh. transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. The easiest way to peel them is to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel them under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins. In a blender, process the flesh to a smooth puree. You should have about 1 cup of puree.
• In a medium mixing bowl, combine red pepper puree with the lime juice, sour cream, paprika, salt, and pepper to taste. Blend together well and refrigerate, covered, until needed.
• Preheat the oven to 400 degrees and bring the sauce to room temperature. Bake the strudels in the hot oven for about 15 to 20 minutes, or until they are crisp and golden. Remove them to a cutting board, rest for 5 minutes, and slice off and discard or eat the very ends of the strudels. Slice each strudel into 3 equal lengths and slice each length into 3 spirals. Make a little pool of the red pepper sauce on each of 6 plates and place 3 spirals, cut side up, on the sauce. Garnish with a leaf of lettuce and serve immediately.

SEAFOOD STRUDEL

Steps:

• Preheat oven to 425 deg.
• Combine all ingredients for the stuffing and refrigerate until ready to use.
• Place one sheet of phyllo on a flat board and brush lightly with melted butter using a soft pastry brush.
• Sprinkle with bread crumbs.
• Repeat with each sheet, stacking them into six layers.
• Spread the seafood mixture over the top layer of phyllo and then roll up jelly roll style.
• Place carefully onto 15 X 10 inch baking pan.(With edges).
• Brush with melted butter.
• Bake at 425 Deg. for 25 minute Remove from oven and let it sit for a few minutes.
• Slice into 16 portions. Great with a green salad.

CRAB 'N' BRIE STRUDEL SLICES

Steps:

• In a large bowl, combine the first eight ingredients; set aside. , Place one sheet of phyllo dough on a work surface; brush with butter. Repeat with 6 more sheets of phyllo, brushing each layer with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Spread half of crab filling to within 1 in. of edges. Fold the two short sides over filling. Starting with the long side, roll up jelly-roll style. , Transfer to a greased 15x10x1-in. baking pan. Brush top with butter; score top lightly at 1-in. intervals. Repeat with remaining phyllo, butter and filling. , Bake at 375° for 20-25 minutes or until golden brown. Let stand for 5 minutes. Cut into slices along scored lines.