Lump Crabmeat And Fresh Florida Hearts Of Palm Strudel

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Vegetables		Emlive08, New	1	Servings

INGREDIENTS

1	T	Olive oil
1/4	c	Finely chopped yellow onions
2	T	Finely chopped celery
2	T	Seeded and finely chopped
		red bell pepper
2	T	Seeded and finely chopped
		yellow bell
		pepper
		Salt
		Cayenne
1/2	t	Chopped garlic
1/2	lb	Lump crabmeat, picked over
		for
		shells and
		cartilage
4		Hear palm, cooked until
		tender
		and diced
1	T	Finely chopped parsley
		leaves
2	T	Fine dried bread crumbs
4		Sheets phyllo dough
2	t	Vegetable oil
1	T	Butter
1		Ear sweet corn, kernels
		removed
		from the cob
1	c	Remoulade sauce, recipe
		follows
2	T	Chopped green onions, green
		part only

INSTRUCTIONS

Preheat the oven to 350 degrees F.  Heat the oil in a saute pan over
medium heat. Add the onions, celery,  and bell peppers. Season with
salt and cayenne. Cook, stirring, until  the vegetables are soft and
slightly golden, about 5 minutes. Add the  garlic and cook, stirring,
for 2 minutes. Cool for 5 minutes. In a  large mixing bowl, combine the
crabmeat, hearts of palm, parsley and  bread crumbs. Season with salt
and cayenne. Add the cooked  vegetables. Mix well.  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  olive oil. Put 1/4 cup
of the crab mixture on the bottom edge of each  oiled sheet. Fold 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.  Line a baking sheet with
parchment paper. Place the strudels on the  paper about 2 inches apart
and bake until golden brown, about 15  minutes. In a small saute pan,
over medium heat, melt the butter. Add  the corn. Season with salt and
cayenne. Saute for 2 to 3 minutes.  Remove from the heat and turn into
a mixing bowl. Add the remoulade  and mix well. Cut each strudel in
half diagonally and serve with  sweet corn remoulade. Garnish with
green onions.  Yield: 6 servings  Recipe courtesy of Emeril Lagasse
1999  Converted by MC_Buster.  Recipe by: EMERIL LIVE SHOW #EMIC24
Converted by MM_Buster v2.0l.

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