Seafood Strudel
Ingredients
SAUCE
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons All-Purpose Flour
- 1/2 Teaspoon Dijon Mustard
- 2 Tablespoons Whipping Cream
- Salt
- Cayenne Pepper
- 3/4 Cup Whole Milk, room temperature
FILLING AND PASTRY
- 1 Cup Breadcrumbs
- 1/4 Cup Parmesan Cheese, grated
- 1/4 Teaspoon Dry Mustard
- 1 Pound Crabmeat, Shrimp, Lobster and Halibut Combined, cleaned, cooked and shelled, cut in bite size
- 1 Large Clove of Garlic, minced
- 1/2 pound Filo Pastry Sheets
- 1/2 Cup Swiss Cheese, grated
- 2 Eggs, hard boiled
- 3/4 Cup Sour Cream
- 1/4 Cup Parsley, chopped
- 1/4 Cup Shallots, diced
- 3/4 Cup Unsalted Butter, melted
- 2 Tablespoons Parsley, chopped
- 2 Tablespoons Parmesan Cheese, grated
- Parsley, chopped and minced
Instructions
Melt 2 Tablespoons butter in small saucepan over low heat. Stir in flour to make smooth paste. and heat gently, stirring constantly, until mixture just begins to bubble. Remove from heat and add mustard, pinch of salt and Cayenne pepper. Slowly stir in milk. Place over medium heat and cook, stirring constantly until mixture bubbles and thickens. Add cream and taste for seasoning. Adjust if necessary. Cover and chill until very thick and firm, about 2 hours.
Preheat oven to 375 degrees. Butter baking sheet. Combine parmesan cheese and dry mustard in a small bowl. Layer seafood on the filo dough and sprinkle with the swiss cheese and chopped egg. Dot with sour cream. Sprinkle with parsley, shallots, chives, the parmesan mustard mix and garlic and dot with chilled sauce. Roll strudel and carefully place on baking sheet. Brush with some of the melted butter. Bake 12 minutes. Remove from the oven and brush with more melted butter. Slice diagonally with a serrated knife into 1/2 inch pieces. Push slices together to reshape loaf. Add parsley to remaining butter and brush again. Repeat brushing 3 more times during baking, reserving a little butter to brush on just before serving. Bake 35 to 40 minutes longer, until crisp and golden brown. Remove strudel from the oven and brush with remaining parsley butter. Cool 10 minutes and transfer to warmed serving platter using long spatula. Dust with parmesan and minced parsley. Garnish with crab or lobster claws, if desired.