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Receta Lump Crabmeat And Fresh Florida Hearts Of Palm Strudel
by Global Cookbook

Lump Crabmeat And Fresh Florida Hearts Of Palm Strudel
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Ingredientes

  • 1 Tbsp. Extra virgin olive oil
  • 1/4 c. Finely-minced yellow onions
  • 2 Tbsp. Finely-minced celery
  • 2 Tbsp. Finely-minced seeded red bell pepper
  • 2 Tbsp. Finely-minced seeded yellow bell pepper Salt to taste Cayenne to taste
  • 1/2 tsp Minced garlic
  • 1/2 lb Lump crabmeat picked over for shells and cartilage
  • 4 sm Palm hearts cooked till tender and diced
  • 1 Tbsp. Finely-minced parsley leaves
  • 2 Tbsp. Fine dry bread crumbs
  • 4 sht Phyllo dough
  • 2 tsp Vegetable oil
  • 1 Tbsp. Butter
  • 1 x Sweet corn ear, kernels removed from cob
  • 1 c. Remoulade I see * Note
  • 2 Tbsp. Minced green onions, green part only

Direcciones

  1. Preheat the oven to 350 degrees.
  2. Heat the oil in a saute/fry pan over medium heat. Add in the onions, celery, and bell peppers. Season with salt and cayenne. Cook, stirring, till the vegetables are soft and slightly golden brown, about 5 min. Add in the garlic and cook, stirring, for 2 min. Cold for 5 min. In a large mixing bowl, combine the crabmeat, hearts of palm, parsley and bread crumbs. Season with salt and cayenne. Add in the cooked vegetables. Mix well.
  3. 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 extra virgin olive oil. Put 1/4 c. of the crab mix on the bottom edge of each oiled sheet. Mix 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.
  4. Line a baking sheet with parchment paper. Place the strudels on the paper about 2 inches apart and bake till golden, about 15 min.
  5. In a small saute/fry pan, over medium heat, heat the butter. Add in the corn. Season with salt and cayenne. Saute/fry for 2 to 3 min. Remove from the heat and turn into a mixing bowl. Add in the Remoulade and mix well. Cut each strudel in half diagonally and serve with sweet corn remoulade. Garnish with green onions.
  6. This recipe yields 6 servings.
  7. Comments: The original recipe title as listed is "Lump Crabmeat And Fresh Florida Hearts Of Palm Strudel With A Sweet Corn Remoulade".