INGREDIENTS

INSTRUCTIONS

RED BELL PEPPER SAUCE
In a medium mixing bowl combine the goat cheese with the lemon juice,
salt, pepper, and basil; mix together well and set aside. Cut the
phyllo pastry in half lengthwise so that you have 2 (5 1/2-inch) wide
pieces of dough. Keeping the piles of dough covered with a damp tea
towel, lay one sheet of phyllo out on a lightly floured surface,
brush it with a little melted butter, and place another sheet on top
of it, staggered bu 1/2-inch to the left. Repeat until you have 4
layers of phyllo, staggering each by 1/2-inch, and then repeat the
process to make a second identical pile. Spread half the goat cheese
mixture in a line 1/2-inch in from one long inner edge of each phyllo
pile. Next to the strip on the inside, make a long line of half the
shredded crab meat. Distribute half the grilled onions and asparagus
next to the crab, brush the long edge and the 2 short edges of the
phyllo with meted butter and roll up the strudels tightly from left
to right, squeezing the edges to seal them. Place the 2 strudels
seam-side down on a baking sheet and brush the outside of each
strudel with more melted butter. Sprinkle with the bread crumbs and,
if desired, refrigerate for up to 2 hours.
Roast the bell peppers over a gas flame, or on a tray under a hot
broiler, turning so that the skin is evenly charred without burning
and drying out the flesh. transfer the charred peppers to a plastic
bag, tie the top closed and let steam until cool to the touch, about
15 minutes. The easiest way to peel them is to pull off the charred
skin by hand and then dip the peppers briefly in water to remove any
blackened bits. Do not peel them under running water since that will
wash away flavorful juices. Once peeled, cut away stems, seeds, and
veins. In a blender, process the flesh to a smooth puree. You should
have about 1 cup of puree.
In a medium mixing bowl, combine red pepper puree with the lime
juice, sour cream, paprika, salt, and pepper to taste. Blend together
well and refrigerate, covered, until needed.
Preheat the oven to 400 degrees and bring the sauce to room
temperature. Bake the strudels in the hot oven for about 15 to 20
minutes, or until they are crisp and golden. Remove them to a cutting
board, rest for 5 minutes, and slice off and discard or eat the very
ends of the strudels. Slice each strudel into 3 equal lengths and
slice each length into 3 spirals. Make a little pool of the red
pepper sauce on each of 6 plates and place 3 spirals, cut side up, on
the sauce. Garnish with a leaf of lettuce and serve immediately.
Yield: 6 servings
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