Lump Crabmeat And Hearts Of Palm Strudel
OtherSeafoodIntermediate40 minBy Northstar
Ingredients
Servings
4
- 1 tbsp olive oil
- 0.3 cup finely chopped yellow onions
- 2 tbsp finely chopped celery
- 2 tbsp seeded and finely chopped red bell pepper
- 2 tbsp seeded and finely chopped yellow bell pepper
- 0.5 tsp chopped garlic
- 0.5 lb lump crabmeat, picked for shells and cartilage
- 4 small hearts of palm, cooked until tender and diced
- 1 tbsp finely chopped parsley leaves
- 2 tbsp fine dried bread crumbs
- 4 sheets phyllo dough
- 1 tbsp butter, melted
- 1 ear sweet corn, kernels removed
Instructions
- 1
Preheat oven to 375°F. In a sauté pan, heat oil over medium heat. Sauté onions, celery, bell peppers, and garlic; season with salt and cayenne. Cook for 3 minutes.
- 2
Remove from heat. Fold in crabmeat, hearts of palm, corn kernels, parsley, and bread crumbs. Season to taste.
- 3
Lay one phyllo sheet flat and brush lightly with melted butter. Layer all 4 sheets, buttering each.
- 4
Place the crab filling along one long edge of the phyllo. Roll tightly to form a strudel log. Seal the ends and brush the outside with remaining butter.
- 5
Place on a parchment-lined baking sheet and bake for 20 to 25 minutes until golden and crisp. Slice and serve with a light sauce.
Tags
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