When I saw this in Ina’s Garten’s Barefoot Contessa Foolproof, I was attracted to the small number of ingredients, 20 minute prep time, and the ability to freeze the dish and bake-off at a later date. I was secretly also hoping to get a wow factor from the crowd, and I had success. The good news indeed the ingredients are easy to find in a store. The bad news is that 20 minutes of prep is not realistic. I would say if you are prepping this solo, count on 30-40 minutes unless you are proficient with pastry dough. In addition you need to plan ahead before making the dish. The dough needs to defrost for 8 hours or overnight in your fridge. Then it needs to rest at room temperature for 30-40 minutes before using. I suggest you gather all your ingredients, then take out the dough, and start your timer and complete your prep work. The sheets needs to be soft but not too soft. Yes you might have time to kill waiting for the dough to get just right, but you can always start cleaning up. Once you start working with the sheets you need to cover the unused sheets with a damp dish cloth (non fluffy type that won’t stick to dough). Finally my experiment freezing went well but I thought the dish tasted slightly better when baked immediately after prepping vs the frozen but not enough for your guests to likely care. Her yield says 6-8. If it is a main entree I think that sounds about right. But I served a half a recipe for 6 people as an appetizer and it was a perfect quantity.
In terms of difficulty, I upped this to medium because pastry dough is tricky. However in reality if you just read the box directions and the directions in the recipe, I think it is hard to mess this recipe up. I used Wegmans Ready to Use Phyllo Pastry Sheets. http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?productId=713431&storeId=10052&langId=-1 Our store carried two sizes and I used the larger size but the smaller size would be fine. My recipe yielded 4 meaty size loaves. I got the crab at Wegmans too. The brand was called Graham & Rollins Inc. Crabmeat, Jumbo Lump. It came in a one pound container and I never saw one shell and the crab tasted great. Downside is that the container costs close to $30.00. At Wholefoods it would be significantly more.
12 tablespoons (1 1/2 sticks) unsalted butter, divided (2 tablespoons + 10 tablespoons)
3 scallions, chopped (use whole of scallion cut into small slices)
2 garlic cloves, minced (I hand diced small)
1 teaspoon curry powder (I think you could add a touch more (extra half teaspoon?) and have a more favorable result. In the website many wrote in they used Old Bay. I think that would be fine too but give a different flavor for sure)
1 pound lump crabmeat, drained and picked to remove shells
2 teaspoons fresh flat-leaf parsley, chopped
1 lime, juiced
1/2 teaspoon freshly ground black pepper
10 sheets phyllo dough (such as Pepperidge Farm) – I used Wegmans brand and 20 sheets (4 rolls, 5 sheets each)
1/4 cup plain dry breadcrumbs – I used a half cup at least and would measure at least that amount out. (I used Panko style)
Preheat the oven to 400 degrees F.
Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder (or old bay) and stir.
Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. She then says add the crabmeat to the scallion mixture. I found it easier to add the scallion mixture to the crabmeat bowl.
Melt 10 tablespoons of butter in a small pan and set aside.
TIP:COVER YOUR DOUGH WITH WET CLOTH WHILE YOU PAINT WITH BUTTER AND SPRINKLE CRUMBS – CAREFULLY MOVE THE SHEETS TO YOUR WORKSPACE
Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. (My sprinkles caused me to end up using 1/2 cup total). Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.
If you are using a previously made batch from the freezer I had success pulling it out of the freezer 1 hour before cooking and resting at room temperature. I remelted some butter and painted the tops again before baking. Make sure your score marks are deep enough if you are using previously frozen dough so you get a good chance at the crab evenly warming. At the same time, you don’t want to score all the way through or the dish will fall apart. I had to bake closer to 18 minutes on the frozen logs. The straight to the oven pieces needed 12 minutes max.
Read more at: http://www.foodnetwork.com/recipes/crab-strudel-recipe.print.html?oc=linkback
Below are pictures just before going into the oven and as it came out as well as the crab mixture.
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