Lump Crabmeat And Fresh Florida Hearts Of Palm Strudel

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/4 cup	15g / 0.5oz	Finely-chopped yellow onions
2 tablespoons	30ml	Finely-chopped celery
2 tablespoons	30ml	Finely-chopped seeded red bell pepper
2 tablespoons	30ml	Finely-chopped seeded yellow bell pepper
		Salt - to taste
		Cayenne - to taste
1/2 teaspoon	2.5ml	Chopped garlic
1/2 lb	227g / 8oz	Lump crabmeat - picked over
		For shells and cartilage
4		Palm hearts - cooked until tender (small)
		And diced
1 tablespoon	15ml	Finely-chopped parsley leaves
2 tablespoons	30ml	Fine dried bread crumbs
4		Phyllo dough
2 teaspoons	10ml	Vegetable oil
1 tablespoon	15ml	Butter
1		Sweet corn ear, kernels removed from cob
1 cup	237ml	Remoulade I - see * Note
2 tablespoons	30ml	Chopped green onions, green part only

Recipe Instructions

* Note: See the "Remoulade I" recipe which is included in this collection.

Preheat the oven to 350 degrees.

Heat the oil in a saute pan over medium heat. Add the onions, celery, and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, hearts of palm, parsley and bread crumbs. Season with salt and cayenne. Add the cooked vegetables. Mix well.

Stack the sheets of phyllo on top of each other and cut them into thirds. You will have a total of 12 sheets. Divide the sheets into four 3 sheet stacks. Lightly brush the top sheet of each stack with olive oil. Put 1/4 cup of the crab mixture on the bottom edge of each oiled sheet. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the phyllo securely, pressing to close. Lightly brush each strudel with the remaining oil.

Line a baking sheet with parchment paper. Place the strudels on the paper about 2 inches apart and bake until golden brown, about 15 minutes.

In a small saute pan, over medium heat, melt the butter. Add the corn. Season with salt and cayenne. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the Remoulade and mix well. Cut each strudel in half diagonally and serve with sweet corn remoulade. Garnish with green onions.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C24)

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