Crab Strudel

Make for a lenten feast day or special occasion.
Serves 6-8


  • 1 1/2 sticks margarine;
  • 3 scallions, chopped;
  • 2 garlic cloves, minced;
  • 1 tsp. curry powder;
  • 1 lb. lump crabmeat, drained and picked to remove shells;
  • 2 tsp. fresh flat-leaf parsley, chopped;
  • 1 lime, juiced;
  • 1 tsp. salt or to taste;
  • 1/2 tsp. pepper;
  • 10 sheets phyllo dough;
  • 1/4 c. plain dry breadcrumbs.


Preheat the oven to 400. Heat 2 Tbs. margarine in a med. saute pan, add the scallions and garlic and cook over med-low heat until the scallions are soft, approx. 5 min. Add the curry powder and stir. Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt & pepper. Add the crabmeat to the scallion mixture. Melt 10 Tbs. margarine in a small pan and set aside. Unfold 1 sheet of the phyllo dough. Brush the sheet w/ melted margarine; sprinkle w/ bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted margarinne 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 w/ margarine 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 15 minutes, or until the top is lightly brown. Slice and serve. HAN