Categories: Fish- Seasfood
Ingredients
- 1/2 lb. fresh crabmeat
- 2 Tbsp. butter or margarine
- 2 (8oz.) pkg. fresh mushrooms, chopped
- 2 Tbsp. dry sherry
- 2 Tbsp. chopped fresh parsley
- 1/2 tsp. dried chives
- 1/4 tsp. salt
- 8 sheets frozen phyllo pastry, thawed
- Butter-flavored cooking spray
- 1/4 cup fine, dry breadcrumbs
- 1 (3oz.) pkg. cream cheese, cut into 1-inch cubes
Directions
- Drain and flake crabmeat, removing any bits of shell. Set aside.
- Melt butter in a large skillet over medium-low heat; add mushrooms and sherry, and cook, stirring occasionally, 25 minutes or until liquid evaporates. Remove from heat, and stir in parsley, chives and salt. Set aside.
- Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
- Stack sheets on a flat surface covered with wax paper, coating each with cooking spray. Spoon mushroom mixture over phyllo stack spreading to within 1/2 inch of edges.
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Sprinkle with breadcrumbs. Spoon crabmeat lengthwise down half of phyllo stack, spreading to within 1/2 inch of edges. Dot with cream cheese.
- Roll up, starting at long edge nearest crabmeat. Fold ends under, and place, seam side down, on a lightly greased baking sheet.
-
Cut 1/4-inch-deep diagonal slits,1 inch apart, across top. Coat strudel with cooking spray.
- Bake at 400 degrees for 25 to 30 minutes or until golden. Let stand 3 minutes. Cut diagonally into 3 to 4-inch slices. Serve immediately.