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Lump Crabmeat And Fresh Florida Hearts Of Palm
Strudel
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2
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Tablespoon Olive oil
/4 Cup Finely chopped yellow onions
Tablespoon Finely chopped celery
Tablespoon Seeded and finely chopped red bell pepper
Tablespoon Seeded and finely chopped yellow bell pepper
Salt
Cayenne
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4
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2
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/2 Teaspoon Chopped garlic
/2 Pound Lump crabmeat; picked over for shells and cartilage
Small Hear palm; cooked until tender and diced
Tablespoon Finely chopped parsley leaves
Tablespoon Fine dried bread crumbs
Sheets phyllo dough
Teaspoon Vegetable oil
Tablespoon Butter
Ear sweet corn; kernels removed from the cob
Cup Remoulade sauce; (recipe follows)
Tablespoon Chopped green onions; green part only
Preheat the oven to 350 degrees F.
Heat the oil in a saute pan over medium heat. Add the onions, celery, and
bell peppers. Season with salt and cayenne. Cook, stirring, until the
vegetables are soft and slightly golden, about 5 minutes. Add the garlic and
cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl,
combine the crabmeat, hearts of palm, parsley and bread crumbs. Season with
salt and cayenne. Add the cooked vegetables. Mix well.
Stack the sheets of phyllo on top of each other and cut them into thirds.
You will have a total of 12 sheets. Divide the sheets into four 3 sheet
stacks. 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. Fold in the
ends toward the center about 1/4−inch. Then, beginning at the bottom, roll
up the phyllo securely, pressing to close. Lightly brush each strudel with
the remaining oil.
Line a baking sheet with parchment paper. Place the strudels on the paper
about 2 inches apart and bake until golden brown, about 15 minutes. In a
small saute pan, over medium heat, melt the butter. Add the corn. Season
with salt and cayenne. Saute for 2 to 3 minutes. Remove from the heat and
turn into a mixing bowl. Add the remoulade and mix well. Cut each strudel in
half diagonally and serve with sweet corn remoulade. Garnish with green
onions.
Yield: 6 servings
Lump Crabmeat And Fresh Florida Hearts Of Palm Strudel
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