Lump crabmeat and fresh florida hearts of palm strudel
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ¼ | cup | Finely chopped yellow onions |
| 2 | tablespoons | Finely chopped celery |
| 2 | tablespoons | Seeded and finely chopped red bell pepper |
| 2 | tablespoons | Seeded and finely chopped yellow bell |
| ; pepper | ||
| Salt | ||
| Cayenne | ||
| ½ | teaspoon | Chopped garlic |
| ½ | pounds | Lump crabmeat; picked over for |
| ; shells and | ||
| ; cartilage | ||
| 4 | smalls | Hear palm; cooked until tender |
| ; and diced | ||
| 1 | tablespoon | Finely chopped parsley leaves |
| 2 | tablespoons | Fine dried bread crumbs |
| 4 | Sheets phyllo dough | |
| 2 | teaspoons | Vegetable oil |
| 1 | tablespoon | Butter |
| 1 | Ear sweet corn; kernels removed | |
| ; from the cob | ||
| 1 | cup | Remoulade sauce; (recipe follows) |
| 2 | tablespoons | Chopped green onions; green part only |
Directions
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 ¼ cup of the crab mixture on the bottom edge of each oiled sheet. Fold in the ends toward the center about ¼-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
Recipe courtesy of Emeril Lagasse 1999 Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC24 Converted by MM_Buster v2.0l.