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Easy Crabmeat Strudel

Ricotta and Roasted Easy Crabmeat Strudel Pizza

Serves:  6-8

1 stick unsalted butter, melted, divided
2 tablespoons minced shallots
3 green onions, white and pale green parts, trimmed and minced (1/4 cup)
1/2 cup finely diced red bell pepper
2 (6-ounce) cans fancy lump crabmeat in water, drained, cartilage removed
2 tablespoons minced chives
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste
10 sheets phyllo dough
1/4 cup plain dry bread crumbs


Adjust oven rack to center shelf.  Preheat oven to 400°.  Cover sheet pan with parchment paper, and set aside.

Add 2 tablespoons melted butter to 10 1/2-inch nonstick skillet.  Cook shallots, green onions and red pepper over medium-high heat.  Stir to combine, and sauté for 5 minutes or until vegetables are soft.

Shred crabmeat with a fork in a bowl.  Add vegetable mixture, chives, lemon juice, salt and pepper.

Unfold 1 package phyllo dough.  Brush 1 sheet with melted butter, and sprinkle with bread crumbs.  Repeat process, placing second phyllo over first.  Repeat until 5 sheets have been used.  

Spoon half the crabmeat mixture on lower edge of phyllo dough, leaving a border of about 1 inch on each side.  Roll up the strudel, tucking in the sides, and place seam-side down on parchment-lined sheet pan.  Brush with butter on top and sides.  Repeat process with remaining phyllo and crabmeat.

Score strudel diagonally into 1½-inch pieces, and bake for 12 minutes or until top is lightly golden brown.  Slice, and serve.


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