Crab 'n' Brie Strudel Slices
Crab 'n' Brie Strudel Slices requires approximately 1 hour and 5 minutes from start to finish. One serving contains 126 calories, 5g of protein, and 9g of fat. This recipe serves 24 and costs 54 cents per serving. 41 person found this recipe to be yummy and satisfying. A mixture of pepper, lemon juice, crabmeat, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 16%. This score is rather bad. If you like this recipe, you might also like recipes such as Baby Brie-Topped Potato Slices, Crab Strudel, and Macaroni and Brie with Crab.
Servings: 24
Preparation duration: 45 minutes
Cooking duration: 20 minutes
Ingredients:
6 ounces Brie cheese, rind removed, and cut into 1/4-inch cubes
3/4 cup butter, melted
1/2 pound fresh crabmeat
1/2 cup diced fully cooked ham
1 garlic clove, minced
1/2 cup thinly sliced green onions
2 teaspoons lemon juice
2-1/2 cups finely chopped peeled ripe pears
Dash pepper
14 sheets phyllo dough (14 inches x 9 inches)
Equipment:
bowl
plastic wrap
baking pan
Cooking instruction summary:
Directions In a large bowl, combine the first eight ingredients; set aside. Place one sheet of phyllo dough on a work surface; brush with butter. Repeat with 6 more sheets of phyllo, brushing each layer with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Spread half of crab filling to within 1 in. of edges. Fold the two short sides over filling. Starting with the long side, roll up jelly-roll style. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Brush top with butter; score top lightly at 1-in. intervals. Repeat with remaining phyllo, butter and filling. Bake at 375° for 20-25 minutes or until golden brown. Let stand for 5 minutes. Cut into slices along scored lines. Yield: 2 dozen. Originally published as Crab 'n' Brie Strudel Slices in Taste of HomeAugust/September 2006, p46 Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the first eight ingredients; set aside.
2. Place one sheet of phyllo dough on a work surface; brush with butter. Repeat with 6 more sheets of phyllo, brushing each layer with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
3. Spread half of crab filling to within 1 in. of edges. Fold the two short sides over filling. Starting with the long side, roll up jelly-roll style.
4. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
5. Brush top with butter; score top lightly at 1-in. intervals. Repeat with remaining phyllo, butter and filling.
6. Bake at 375° for 20-25 minutes or until golden brown.
7. Let stand for 5 minutes.
8. Cut into slices along scored lines.
Nutrition Information:
covered percent of daily need
