Misc- Crab Strudel
Source of Recipe
Good Housekeeping 1981
List of Ingredients
butter or margarine
1 tablespoon minced green onion
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups milk
2 6-ounce packages frozen Alaska King or Snow crabmeat, thawed and drained
3 tablespoons cooking or dry sherry
abut 1/3 pound phyllo
1/4 cup dried bread crumbs
parsley sprigs, for garnish
Recipe
1. In 2-quart saucepan over medium heat, in 4 tablespoons hot butter or margarine, cook green onion until tender, stirring occasionally. Stir in flour, salt and pepper until blended; Cook 1 minute. Gradually stir milk into flour mixture; cook, stirring constantly, until thickened and smooth. Stir in crabmeat and sherry; remove saucepan from heat.
2. In small saucepan over low heat, melt 4 tablespoons butter or margarine.
3. On waxed paper, overlap a few sheets of phyllo to make a 16" by 12" rectangle, brushing each sheet of phyllo with some meelted butter or margarine. Sprinkle with 1 tablespoom bread crumbs. Continue layering, brushing each sheet of phyllo with some butter or margarine and sprinkling every other layer with 1 tablespoon bread crumbs.
4. Prehat oven to 375 degrees F. Starting along a short side of phyllo, evenly spoon crabmeat mixture to cover about half of rectangle. From crabmeat-mixture side, roll plyloo jelly-roll fashion.
5. Place roll, seam side down, on cookie sheet; brush with remaining butter or margarine. Bake 40 minutes or until golden. For easier slicing, cool strudel about 15 minutes on cookie sheet on wire rack.
6. To serve, cut strudel into 1-inch-thick-slices. Arrange a slice on strudel on a small plate; garnish with a radish rose and some parsley sprigs.
|
|
member logon
