| 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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