I am not a big seafood lover, but this streudel sounded really different and good. The fact that it is made with phyllo dough makes it a recipe that I will try. This will be an awesome appetizer for the holiday open houses.
1 (16 oz) package phyllo dough
1 pound jumbo lump crab meat
1 1/2 cup chopped fresh chives
1 1/2 cups chopped fresh parsley
1 tables Dijon mustard
1 cup white bread crumbs
Juice of two lemons
Salt and Pepper
Preheat oven to 400.
Combine lump crab meat, chopped chives, parsley, Dijon mustard, bread crumbs and lemon juice. Season to taste with salt and pepper.
Using a French bread pan or two 9×5″ loaf pans, line pan with individual sheets of phyllo pastry that have been brushed with melted butter, making three layers, (each loaf pan with use 3 sheets)
Place filling into center and completely wrap with phyllo pastry.
Trim edges to make streudel neat. Brush top of phyllo with melted butter. Place on baking sheet and bake for approx. 20 minutes.
Serve with Red Wine Butter Sauce
2 shallots, minced
6 sprigs fresh thyme
1 bay leaf
1 1/2 cups red wine
6 tables red wine vinegar
2 tables heavy cream
6 sticks unsalted butter, at room temperature, cut into cubes
Salt and Pepper
Juice of 2 lemons
In saucepan, combine shallots, thyme, peppercorns, bay leaf, red wine and red wine vinegar.
Bring mixture to a boil and cook until nearly dry (approx. 3/4 volume is reduced away)
Add heavy cream and stir. Over low heat, begin to slowly add butter into sauce a few cubes at a time until all butter is incorporated.
Season with salt and pepper. Add lemon juice and strain mixture through fine sieve.
Keep warm until ready to serve.