Shelly's Recipe

CRAB STRUDEL

Category: Seafood

1 tbsp lemon juice
1/2 lb crabmeat, cleanted
2 tbsp minced scallion
3 tbsp butter
2 tbsp chopped parsley
2 drops Tabasco
Dash salt and pepper
1/2 lb brie cheese, cut into small, thin pieces
6 sheets frozen phyllo dough, thawed

Preheat oven to 375. Sprinkle lemon juice over crabmeat. Saute the scallion in 1 tbsp butter. Add crabmeat and heat through. Add parsley, Tabasco, salt and pepper. Mix well. Place brie slices over the top of the crabmeat mixture; to allow it to melt. Gently mix together.

Unroll phyllo onto a work surface; keep the unused portion cover with waxed paper and dam towel. Melt the remaining butter and brush it on one sheet of the dough. Repeat with another sheet on top of the first. Spread 1/3 of the crab mixture on the shrot end and roll, tucking the end under; brush with butter. Place seam side down on cookie sheet. Repeat for remaining phyllo and crabmeat. In top of each, gently put slices on each roll for 12 pieces; but do not cut all the way through. Bake for 20-25 minutes.

To serve, Cut all the way through on the slices of each roll.

Variation: Substitute feta cheese and 1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry for the brie and crabmeat.