8 people
APPETIZER
Ina Garten Foolproof (p. 34)
Unsalted butter - 1 1⁄2 sticks
Scallions - 3
Garlic - 2 cloves
Curry powder - 1 tsp
Crab meat - 1 lb
Limes - 2
Phyllo dough - 1 tsp
Bread crumbs - 1 tbl
Scallions - chop
Garlic - minced
Crab meat - drain, remove shells
Limes - juice to yield 1/3 cup
Phyllo dough - defrost
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Heat 2 tbl of the butter in a medium (10 inch) saute pan, add the scallions, and cook over medium-low heat for 5 minutes, until the scallions are tender. Add the garlic and curry powder and cook for 1 more minute.
Meanwhile, shred the crabmeat into a bowl and mix in the lime juice, 1 1⁄2 tsp salt, 1⁄2 tsp pepper. Stir in the scallion mixture.
Melt the remaining 10 tbl of butter in the same saute pan. Unfold 1 sheet of the phyllo dough on a board with a long edge facing you. Brush the sheet generously with melted butter and sprinkle with 1⁄2 tbl bread crumbs.
Repeat the process, layering phyllo, butter, and bread crumbs until you have 5 sheets piled up. Place a lightly damp towel on the remaining phyllo to keep it pliable. Spoon a third of the crab mixture on the edge of the long side of the phyllo and roll the dough tightly around the crabmeat, making sure the roll is even and round.
Place on the sheet pan with the seamside down. Repeat the entire process until all the crabmeat is used. Brush the tops and sides of the strudels with melted butter and sprinkle with sea salt. With a small sharp knife, score the strudels diagonally at 1 1⁄2 inch intervals and bake for 12 to 15 minutes, until the strudels are nicely browned. Slice along the scored lines and serve warm.