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  • Oregon Dungeness Crab Strudel w/ herb laminated filo dough

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Oregon Dungeness Crab Strudel w/ herb laminated filo dough

Chef Leif Benson, ODCC Culinary Ambassador

Ingredients

Filo Dough…………………………………………1 package

Butter, melted……………………………………….1/2 cup

Dungeness Crabmeat ……………………………8 oz.

Onion, diced………………………………………..2 tbsp.

Celery, Diced………………………………………2 tbsp.

Red Bell pepper, diced………………………..…1 Tbsp.

Parsley, chopped…………………………………1 tbsp.

Kewpie Mayonnaise……………………………..1/4 cup

Panko Bread crumbs………………………………..1/4 cup

Old Bay Seasoning………………………………….1 tsp.

Dijon…………………………………………………..1 tsp

Lemon zest…………………………………………1 tsp.

Black pepper, ground……………………………..1/4 tsp.

Dill, fresh sprigs…………………………………… 4 tbsp.

Cilantro, leaves……………………………………..1/4 cup

Instructions

Fine dice onion, celery and bell pepper, mix with Dungeness crab mayonnaise panko, old bay, dijon, lemon zest and pepper.
Melt butter, un-fold fill and cut into desired width. Brush each of three layers with butter. Place crab filling amount as desired thickness and roll with ends tucked in. Place fresh herb sprigs on file roll and butter, wrap one more layer of filo around roll to cover herbs and brush with butter too seal layer.

Bake in 425 degree oven for 15min or until golden brown and crispy.

Serve warm with spicy Remoulade sauce if desired.

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