Sunday, September 28, 2008

Lump Crabmeat And Fresh Florida Hearts Of Palm Strudel

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Title: Lump Crabmeat And Fresh Florida Hearts Of Palm Strudel
Categories: main dish
Yield: 6 servings

1 tb Olive oil
1/4 c Finely-chopped yellow onions
2 tb Finely-chopped celery
2 tb Finely-chopped seeded red
-bell pepp
2 tb Finely-chopped seeded yellow
- bell p
Salt; to taste
Cayenne; to taste
1/2 ts Chopped garlic
1/2 lb Lump crabmeat; picked over
for shells and cartilage
4 sm Palm hearts; cooked until
-tender
and diced
1 tb Finely-chopped parsley
-leaves
2 tb Fine dried bread crumbs
4 sheets Phyllo dough
2 ts Vegetable oil
1 tb Butter
1 Sweet corn ear, kernels
-removed fro
1 c Remoulade I; see * Note
2 tb Chopped green onions, green
-part on

* 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.

Comments: The original recipe title as listed is "Lump Crabmeat And Fresh
Florida Hearts Of Palm Strudel With A Sweet Corn Remoulade".

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net

05-28-1999



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Per Serving (excluding unknown items): 147 Calories; 7g Fat (49.8% calories
from fat); 8g Protein; 7g Carbohydrate; trace Dietary Fiber; 35mg
Cholesterol; 195mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1
1/2 Vegetable; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Emeril Lagasse

Preparation Time: 0:00

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