- 6
Ingredients
- 12 tablespoons (1 1/2 Sticks) unsalted butter, divided
- 3 scallions, chopped
- 2 garlic cloves, minced
- 1 teaspoon curry powder
- 1 pound lump crabmeat, drained and picked to remove shells
- 2 teaspoons flat-leaf parsley, chopped
- 1 lime, juiced
- kosher salt
- 1/2 teaspoon black pepper
- 10 sheets phyllo dough
- 1/4 cup plain dry breadcrumbs
Preparation
Step 1
Preheat the oven to 400 degrees.
Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until thescallions 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 to taste and pepper. Add the crabmeat to the scallion mixture.
Melt 12 tablespoons of butter in a small pan and set aside.
Unflod one sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with the bread crumbs. Repeat the process by laying a second sheet on phyllo dough over the first sheet, brush it with the 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 all of the phyllo dough and crab filling.
Cover a pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes , or the top is lightly brown. Slice and serve.