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Crab Strudel

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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.