CRAB 'N' BRIE STRUDEL SLICES
Mouthwatering brie, succulent crab and a hint of pear make this delicate pastry a favorite.-Jennifer Pfaff, Indianapolis, Indiana.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- 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 15x10x1-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.
Nutrition Facts :
CRAB STRUDEL
Steps:
- Preheat the oven to 400 degrees F.
- Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir.
- Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. Add the crabmeat to the scallion mixture.
- Melt 10 tablespoons of butter in a small pan and set aside.
- Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
- Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.
CRAB AND GOAT CHEESE STRUDEL
Steps:
- In a medium mixing bowl combine the goat cheese with the lemon juice, salt, pepper, and basil; mix together well and set aside. Cut the phyllo pastry in half lengthwise so that you have 2 (5 1/2-inch) wide pieces of dough. Keeping the piles of dough covered with a damp tea towel, lay one sheet of phyllo out on a lightly floured surface, brush it with a little melted butter, and place another sheet on top of it, staggered bu 1/2-inch to the left. Repeat until you have 4 layers of phyllo, staggering each by 1/2-inch, and then repeat the process to make a second identical pile. Spread half the goat cheese mixture in a line 1/2-inch in from one long inner edge of each phyllo pile. Next to the strip on the inside, make a long line of half the shredded crab meat. Distribute half the grilled onions and asparagus next to the crab, brush the long edge and the 2 short edges of the phyllo with meted butter and roll up the strudels tightly from left to right, squeezing the edges to seal them. Place the 2 strudels seam-side down on a baking sheet and brush the outside of each strudel with more melted butter. Sprinkle with the bread crumbs and, if desired, refrigerate for up to 2 hours.
- Roast the bell peppers over a gas flame, or on a tray under a hot broiler, turning so that the skin is evenly charred without burning and drying out the flesh. transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. The easiest way to peel them is to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel them under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins. In a blender, process the flesh to a smooth puree. You should have about 1 cup of puree.
- In a medium mixing bowl, combine red pepper puree with the lime juice, sour cream, paprika, salt, and pepper to taste. Blend together well and refrigerate, covered, until needed.
- Preheat the oven to 400 degrees and bring the sauce to room temperature. Bake the strudels in the hot oven for about 15 to 20 minutes, or until they are crisp and golden. Remove them to a cutting board, rest for 5 minutes, and slice off and discard or eat the very ends of the strudels. Slice each strudel into 3 equal lengths and slice each length into 3 spirals. Make a little pool of the red pepper sauce on each of 6 plates and place 3 spirals, cut side up, on the sauce. Garnish with a leaf of lettuce and serve immediately.
MUSHROOM-STUFFED BRIE EN CROûTE
Categories Cheese Mushroom Bake Cocktail Party Vegetarian Oscars Buffet Brie Fall Phyllo/Puff Pastry Dough Gourmet
Yield Serves 8 to 10 as an hors d'oeuvre
Number Of Ingredients 9
Steps:
- Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture.
- On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration.
- Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down.
- Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered.
- Preheat oven to 425°F.
- Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
- Serve Brie with bread or crackers.
CRAB BURRITO SLICES
This is an easy do-ahead appetizer. Prep time does not include the 1-hour to overnight refrigeration time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 25m
Yield 40 slices
Number Of Ingredients 9
Steps:
- Beat cream cheese until smooth.
- Add red pepper, green onions, parsley, cheddar cheese, cayenne and crab meat. Mix well.
- Divide mixture equally between the tortillas; spread evenly then roll each tortilla up tightly. Wrap each roll in plastic wrap and refrigerate for at least 1 hour or overnight.
- Preheat oven to 350°. Cut rolls into 3/4-inch slices and place slices cut-side down on greased baking sheets.
- Bake for about 10 minutes or until heated through.
- Serve hot with salsa for dipping.
Nutrition Facts : Calories 56.5, Fat 3.2, SaturatedFat 1.7, Cholesterol 9, Sodium 106.7, Carbohydrate 4.9, Fiber 0.4, Sugar 0.3, Protein 2.1
BAKED CRAB WITH BRIE WRAPPED IN PUFF PASTRY
Make and share this Baked Crab With Brie Wrapped in Puff Pastry recipe from Food.com.
Provided by foodart
Categories High Protein
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl combine crab meat, green onion, Tabasco sauce and mayonnaise and blend together.
- Set out frozen puff pastry about 20 to 30 minutes before ready to use.
- On a working surface place the brie and cut a ring about an inch from the side and left out the center ring and remove some of the brie and spoon in the crab meat mixture and place the center pieces back in place.
- Roll out pastry to 1/8" thickness. Cut off a 4" strip and set aside to use as decoration.
- Place Brie in center of puff pastry and bring up edges and crimp edges together around Brie, sealing completely. Turn Brie - crimped dough side down on a backing sheet. With remaining 4" of dough left cut out leaf design or anything you may want to use as a decoration. Place on top of dough covered Brie. Refrigerate until ready to bake. This can be kept overnight for your convenience. Just cover with plastic wrap.
- When ready to bake - remove plastic wrap. Mix egg yolk with 1 teaspoon water and brush entire dough covered Brie.
- Preheat oven to 400°. Bake for 15-20 minutes. Remove from oven and let set 20-25 minutes before serving.
Nutrition Facts : Calories 538.5, Fat 39.1, SaturatedFat 17.6, Cholesterol 120.5, Sodium 935.6, Carbohydrate 20.3, Fiber 0.7, Sugar 1, Protein 26.1
More about "crab n brie strudel slices food"
JUMBO CRAB & SEAFOOD BRIE MELT - KING AND PRINCE …
From kpseafood.com
EASTERN EUROPEAN MUSHROOM STRUDEL RECIPE - THE …
From thespruceeats.com
CRAB STICKS AND SPINACH STRUDEL - HANDY.RECIPES
From handy.recipes
A LITTLE SLICE OF FOOD ADVICE — CRAB STRUDEL
From ouralittlesliceoflife-blog--blog.tumblr.com
BABY BRIE-TOPPED POTATO SLICES - SPOONACULAR
From spoonacular.com
10 BEST CRAB AND BRIE DIP RECIPES - YUMMLY
From yummly.com
CRAB 'N' BRIE STRUDEL SLICES | DEBBIE WEAVER ZOOK | COPY ME THAT
From copymethat.com
CRAB AND BRIE GRILLED CHEESE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
CRAB SALAD SANDWICHES RECIPE - SAVOR THE FLAVOUR
From savortheflavour.com
PEAR ALMOND BRIE STRUDEL RECIPE WITH INGREDIENTS AND DIRECTIONS
From mynslc.com
FIGTREE APPETIZERS: CRAB AND BRIE FILO STRUDEL
From figtreeapps.blogspot.com
BRIE, PEAR AND ONION STRUDEL ON A BED OF GREENS - CANADIAN LIVING
From canadianliving.com
CRAB STRUDEL – RECIPES NETWORK
From recipenet.org
SEAFOOD STRUDEL - RECIPE - COOKS.COM
From cooks.com
SPICED ROAST VEGETABLE STRUDEL WITH CHICKPEAS & BRIE - VICKERY TV
From vickery.tv
CRAB STRUDEL | FAMILY MEALS, STRUDEL, FOOD - PINTEREST.COM
CRAB STRUDEL - PEPPERIDGE FARM
From pepperidgefarm.com
CRAB STRUDEL - FOOD NETWORK UK
From foodnetwork.co.uk
CRAB 'N' BRIE STRUDEL SLICES RECIPE - MASTERCOOK
From mastercook.com
CRAB STRUDEL - HUGS AND COOKIES XOXO
From hugsandcookiesxoxo.com
CRAB STRUDEL | PEPPERIDGE FARM PUFF PASTRY, STRUDEL, RECIPES
From pinterest.ca
BRIE STRUDEL - BIGOVEN.COM
From bigoven.com
ASIAN PEAR & BRIE STRUDEL - GOOD FOOD AND TREASURED MEMORIES
From goodfoodandtreasuredmemories.com
CRAB, EGG AND BRIE STRUDEL SECTIONS ------ #ARISTA #CATERING …
From pinterest.com
CRAB 'N' BRIE STRUDEL SLICES RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
EASY APPLE STRUDEL RECIPE WITH PUFF PASTRY - WHITNEYBOND.COM
From whitneybond.com
BRIE, PEAR AND ONION STRUDEL ON A BED OF GREENS - FOOD NETWORK …
From foodnetwork.ca
CRAB STRUDELS - TRUFFLES & TRIFLES
From trufflesandtrifles.com
GOURMET APPETIZERS - INDIVIDUAL BRIE AND FIG STRUDELS
From appetizersunlimited.blogspot.com
CRAB ‘N’ BRIE STRUDEL SLICES | RECIPE | STRUDEL, SLICES …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love