Martha Rutledge’s Crab Strudel Recipe
Martha served this Crab Strudel at the 2005 Calling on the Queen for Hill Luscher. This impressive recipe is deceptively easy and works great as an appetizer, but it can also be cut into larger slices and served as a luncheon entree with a green salad on the side.
MAKES 4 STRUDELS, SERVES 10 – 12
Ingredients
12 tablespoons unsalted butter, divided
3 scallions chopped
1 teaspoon curry powder
1 pound fresh jumbo lump crabmeat
2 teaspoons chopped flat parsley
juice of 1 lime
3/4 teaspoon sea salt
1/2 teaspoon ground black pepper
20 sheets phyllo dough
1/4 cup dry plain breadcrumbs
Directions
1. Preheat oven to 400 degrees.
2. Heat 2 tablespoons butter in medium saucepan. Add the scallions and cook over medium heat until soft, about 5 minutes. Add the curry powder.
3. Drain the crabmeat and pick through for any remaining shell pieces. Shred crabmeat in a bowl and add parsley, lime juice, salt and pepper. Add the seasoned crabmeat to the scallion mixture.
4. Melt remaining butter in a small saucepan. Unfold 1 sheet of phyllo dough on a clean, dry workspace. Brush with melted butter, then sprinkle with a small amount of the breadcrumbs. Repeat the process by laying a second sheet of phyllo over the first sheet. Brush with melted butter and sprinkle with breadcrumbs until 5 sheets have been used.
5. Spoon a 1-inch wide row of the crab mixture along one long edge of the dough. Roll up dough like a jelly roll. Brush the top with melted butter and set aside. Repeat the same process using all the phyllo dough and crab filling.
6. Cover a sheet pan with parchment paper. Place the strudels on the pan and score diagonally into 1 1/2-inch pieces.
7. Bake for 12 minutes or until the top is light brown. Slice along the score lines and serve.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
