Crab Strudel with Cajun Newburg Sauce

This seafood dish is great as an appetizer or as a main dish. Served with a yummy Cajun Newburg sauce, it is a hard one to beat.

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Ingredients:

• 16 sheets phyllo dough
• 1 stick butter, melted
• Filling:
• 4 oz cream cheese, softened
• 2 artichoke hearts, not marinated, well drained and chopped
• 4 oz crab meat, drained and picked
• 1/2 cup finely shredded Parmesan
• 1 tsp Old Bay seasoning
• 2 green onions, chopped, tops included
• 1 tbsp grated onion
• 1 1/2 tsp Worcestershire
• 1 tsp lemon pepper
• Dash cayenne
• Sauce:
• 3 tbsp butter, melted
• 1/3 cup all purpose flour
• 2 tbsp grated onion
• Dash cayenne
• 1/8 tsp nutmeg
• 1/2 tsp salt
• 1/8 tsp dill weed
• 1/8 tsp white pepper
• 1 cup half and half
• 2 egg yolks, beaten
• 1/2 cup finely shredded Parmesan

Method

Combine all filling ingredients, mixing well and set aside. For phyllo dough, lay a large sheet of parchment paper on a clean work surface. Weight down corners of paper to keep it from rolling up. Keep phyllo covered with additional parchment and a damp towel to prevent drying out while working. Lay out one sheet of phyllo on parchment and brush well all over with melted butter. Lay on another sheet of phyllo and brush with butter and repeat until 8 sheets have been used. Spread half filling mixture along one long side of phyllo, leaving about 1/2 inch at ends. Roll dough, jelly roll style, leaving on parchment, seam side down. Pinch ends to seal. Brush all over with butter. Roll strudel up in parchment paper and wrap tightly in plastic wrap while preparing other strudel. Using remaining phyllo and filling, repeat above. Preheat oven to 350 degrees. Remove plastic wrap and unroll from parchment. Place parchments and strudels directly on cooking sheets. Bake for 18 to 20 minutes, or until golden brown. Cool slightly before slicing. Sauce: Melt butter in a small sauce pan over low to medium heat, whisk in flour until smooth and cook until flour is golden. Combine half and half and egg yolks, and gradually add to flour mixture, whisking constantly; whisk in cheese and spices and cook, whisking constantly, until thickened. To serve place a small amount of sauce on a serving plate. Cut strudels into pieces (4 each for appetizer services, 2 each for main dish servings). Place strudel on plate and top with a little more sauce.

Notes: The strudels may be made several hours ahead and stored in the refrigerator until ready to cook.

Number of servings: Makes 8 appetizer servings or 4 main dish servings

Submitted By: Janice Reynolds
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