• Serves

  4

Ingredients

Crab Strudel

• 1 lb fresh lump crab or crabmeat, refrigerated
• 2 whole roasted red peppers, fresh or jarred, seeds removed
• 5 large basil leafs, thinly sliced
• ½ cup ricotta
• ½ cup artichoke hearts, chopped (canned or jarred)
• 1 lemon, juice only
• salt and pepper
• 1 package phyllo pastry, chilled
• ½ lb butter, melted
• 2 eggs for egg wash
• 5 tbsp flour
• fresh basil (for garnish)
• 2 L of vegetable oil for frying

Roasted Red Pepper Sauce

• 2 cloves garlic
• 1 tbsp. Dijon mustard
• 1 tbsp honey
• 3 whole roasted red peppers, jarred
• salt and pepper
• 2 tbsp (30 ml) olive oil

Directions

1. Mix crabmeat, roasted red peppers, basil, ricotta, artichoke hearts, and lemon juice in a bowl. Season and stir to combine.
2. Melt butter in a pot and prepare egg wash.
3. Lay chilled phyllo pastry on a flat surface. Take one sheet and cover the remaining sheets with plastic and a damp towel to keep them from drying out.
4. Brush melted butter over pastry. Fold in half and brush with more butter. Scoop 3-4 tbsp (45-60 ml) filling onto pastry. Roll it up once, fold over the ends.
5. Brush the end of the pastry roll with egg wash and sprinkle with flour, then continue to roll until you have rolled all the pastry into a log.  Brush more butter over top.
6. Place on a flour-covered plate.  Repeat until all the crab has been wrapped in phyllo strudels. Cover in plastic wrap and a damp towel and place in the fridge to chill for 10-15 minutes.
7. Make roasted red pepper sauce.
8. Add garlic, Dijon, honey, and roasted red peppers to a blender. Season and blitz. Drizzle in olive oil gradually until you reach desired consistency.
9. You can serve this warm or cold with your strudel.  If heating, do so over medium low heat.
10. Place oil in a deep pan and heat to  375F (190C).
11. Fry chilled strudel pastry in oil heated to 375˚F (190C) for 2-4 minutes, until golden brown and crispy. Use a slotted spoon or spider to remove, and place on a paper towel-lined tray to drain. Season lightly with salt.
12. Cut strudel in half and plate with red pepper sauce and basil hearts for garnish.