CRAB STRUDELS ©copyright Marci Arthur
5 scallions, chopped
½ cup unsalted butter
1 cup dry vermouth
1 pound fresh crabmeat, pick-over for bits of shell if necessary
4 ounces or ½ cup cream cheese room temperature
4 anchovy fillets, finely chopped
¼ cup fresh parsley, minced in a cup with scissors
4 large egg yolks
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
12 sheets frozen phyllo sheets, thawed
Unsalted butter, melted
1 large egg, beaten well
- Sauté onions in butter for 3 minutes. Add vermouth, heat to boiling, and continue boiling until liquid is reduced by half (I will show you an easier way to tell how to reduce), 3 to 5 minutes.
- Remove from heat and add crabmeat, cream cheese, anchovies, parsley, egg yolks, salt and pepper. Stir until cream cheese is melted, and then cool.
- Preheat oven to 350 degrees.
- On a sushi mat, Layer 4 phyllo sheets, on top of another, brushing each very lightly with butter. Mound 1/3 of crab mixture lengthwise on phyllo, keeping mixture 2 inches from sides (mixture will spread out when rolled).
- Starting with long side nearest filling, use wrap mat to roll phyllo up jelly-roll style, forming a cylindrical shape.
- Place complete strudel on a parchment covered baking sheet that has been lightly buttered.
- Repeat with remaining phyllo and crab mixture to make 3 strudels in all. Brush tops with melted butter and beaten egg.
- Bake at 350 degrees for 15 minutes, UNLESS using convection, cut time by 25% if using convection.
- To serve, cut each strudel crosswise into 10 slices. Garnish with snipped parsley and serve warm with honey plum sauce, if desired.
EQUIPMENT NEEDED: Half-sheet baking sheet covered by parchment
Measuring cups Medium skillet Flat whisk Wrap mat Pastry brush
Small butter melting saucepan Wooden spoons (2) Measuring spoons
Small bowl to beat egg in Fork to beat egg