Name: Crab Strudel
Ingredients: 12 tablespoons salted butter (divided); 3 scallions (chopped); 3 garlic cloves (sliced); 1 pound lump crabmeat (drained and picked to remove shells); 1 lime (juiced); Kosher salt and pepper to taste; 10 sheets phyllo dough (found in frozen section but you use it defrosted); 1/4 cup seasoned breadcrumbs

Share15

Pin220

235 Shares

Jump to Recipe Print Recipe

Lump Crab Meat! Buttery Phyllo Dough! The Perfect Appetizer!

Crab Strudel

Print Recipe Pin Recipe

Ingredients

12 tablespoons salted butter divided
3 scallions chopped
3 garlic cloves sliced
1 pound lump crabmeat drained and picked to remove shells
1 lime juiced
Kosher salt and pepper to taste
10 sheets phyllo dough found in frozen section but you use it defrosted
¼ cup seasoned breadcrumbs

Instructions

Preheat the oven to 400 degrees F.
Heat 2 tablespoons butter in a skillet and sauté scallions and garlic until fragrant and soft, a few mins.
Place crabmeat in a bowl and pour on lime juice.
Season with salt/pepper.
Pour butter mixture into crab and stir.
Melt 10 tablespoons of butter in a small bowl in microwave.
Line a large jellyroll pan with parchment.
Lay down one sheet of phyllo and brush with butter. Sprinkle with bread crumbs.
Repeat until your stack has 5 phyllo sheets.
Spoon a 1-inch wide strip of the crab mixture along 1 long edge of the phyllo dough. Roll it up seam side down.
Brush top with butter.
Repeat this to create a second crab roll.
Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes.
Slice and serve.