Crab Strudel

Name: Crab Strudel
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 fresh flat-leaf parsley, chopped; 1 lime, juiced; Kosher salt; 1/2 teaspoon freshly ground black pepper; 10 sheets phyllo dough; 1/4 cup plain dry breadcrumbs

11 ingredients

1 steps

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 fresh flat-leaf parsley, chopped
1 lime, juiced
Kosher salt
1/2 teaspoon freshly ground black pepper
10 sheets phyllo dough
1/4 cup plain dry breadcrumbs

Directions

1

{"0":"Preheat the oven to 400 degrees F.","2":"Heat 2 tablespoons butter in a medium saute 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.","4":"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.","6":"Melt 10 tablespoons of butter in a small pan and set aside.","8":"Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. 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 1 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.","10":"Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1\/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve."}