Lump Crabmeat And Florida Hearts Of Palm Strudel
Ingredients
- 1 tbsp olive oil
- 0.3 cup finely chopped yellow onions
- 2 tbsp finely chopped celery
- 2 tbsp finely chopped red bell pepper
- 2 tbsp finely chopped yellow bell pepper
- 0.5 tsp chopped garlic
- 0.5 lb lump crabmeat, picked over for shells and cartilage
- 4 small hearts of palm, cooked and diced
- 1 tbsp finely chopped parsley
- 2 tbsp fine dried bread crumbs
- 4 sheets phyllo dough
- 1 tbsp butter, melted
- 1 ear sweet corn, kernels removed
- 1 cup remoulade sauce
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Heat the olive oil in a saute pan over medium heat. Add the onions, celery, and bell peppers. Season with salt and cayenne. Cook until soft and slightly golden, about 5 minutes.
- 3
Add garlic and cook for 2 more minutes. Cool for 5 minutes.
- 4
In a large mixing bowl, combine the crabmeat, hearts of palm, parsley, and bread crumbs. Season with salt and cayenne. Add the cooked vegetables and mix well.
- 5
Stack the phyllo sheets and cut them into thirds, giving 12 sheets total. Divide into four stacks of 3 sheets each.
- 6
Lightly brush the top sheet of each stack with olive oil. Put 1/4 cup of the crab mixture on the bottom edge of each oiled sheet.
- 7
Fold in the ends toward the center about 1/4-inch, then roll up the phyllo around the filling to form a strudel.
- 8
Place on a baking sheet and brush with melted butter. Bake until golden brown, about 20 to 25 minutes.
- 9
Serve warm over sweet corn kernels with remoulade sauce alongside.