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Phyllo Seafood Strudel
2 Tbsp. unsalted butter
2 Tbsp. flour
1/2 tsp. Dijon mustard
pinch of salt
¼ tsp. cayenne pepper
¾ cup milk, room temp.
2 Tbsp. whipping cream
1 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 tsp. dry mustard
1 lb. cleaned, shelled cooked crab, shrimp, lobster, halibut or a combination, in bite sized chunks
1/2 lb. phyllo sheets
1/2 cup grated Swiss cheese
2 hard-cooked eggs, chopped
3/4 cup sour cream
1/4 cup chopped parsley
1/4 cup diced shallots
2 Tbsp. chopped chives
1 large clove garlic, minced
3/4 cup unsalted butter, melted
2 Tbsp. chopped parsley
2 Tbsp. freshly grated Parmesan cheese
crab/lobster claws (optional garnish)
Melt 2 Tbsp. butter in a small saucepan over low heat. Stir in flour to make a smooth paste & heat gently, stirring constantly, until mixture just begins to bubble. Remove
from heat & add mustard, pinch of salt, & cayenne pepper. Slowly stir in milk. Place over medium heat & cook, stirring constantly, until mixture bubbles & thickens. Add cream, taste for seasonings & adjust if necessary.
Cover & chill until very thick & firm (2 hours).
Preheat oven to 375° & butter baking sheet, if it is not a non-stick surface. Combine breadcrumbs, Parmesan cheese, & dry mustard in a bowl.
Dampen a dish towel, spread it on the counter & cover it with waxed paper. Unfold the phyllo sheets and place on the waxed paper. Brush each sheet with melted butter (½ lb. per strudel) & sprinkle with the breadcrumb mixture.
Layer seafood evenly on phyllo & sprinkle with Swiss cheese & chopped egg. Dot with sour cream. Sprinkle with parsley, shallots, and chives and garlic & dot with chilled sauce.
Roll the mixture & place on the prepared baking sheet & brush with some of the melted butter (can be frozen at this stage; defrost 30 minutes before baking).
Bake 12 minutes. Remove from oven & brush with more melted butter. Slice diagonally with serrated knife into 1 ½ pieces. Push slices together to reshape loaf. Add parsley to remaining butter & brush again.
Repeat brushing 3 more times during baking, reserving a little butter to brush on just before serving. Bake 35-40 minutes longer, until crisp & golden brown.
Remove strudel from the oven & brush with remaining parsley butter. Cool 10 minutes & transfer to serving platter. Dust with Parmesan cheese & minced parsley. Garnish with crab or lobster claws, if desired.
©Sally Bernstein, 2006