Ina Garten's Crab Strudel | Barefoot Contessa

Ina's Crab Strudel is the perfect light bite to have with cocktails. #InaGarten #BarefootContessa #FoodNetwork #Crab #Strudel #Appetizer Subscribe to Max to stream more #BarefootContessa! #StreamOnMax Get the recipe ▶ https://foodtv.com/3RwOg9o Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Ina Garten's Crab Strudel RECIPE COURTESY OF INA GARTEN Level: Intermediate Total: 35 min Prep: 20 min Cook: 15 min Yield: 6 to 8 servings Ingredients 12 tablespoons (1 1/2 sticks) unsalted butter, divided 3 scallions, chopped 2 garlic cloves, minced 1 teaspoon curry powder 1 pound lump crabmeat, drained and picked to remove shells 2 teaspoons fresh flat-leaf parsley, chopped 1 lime, juiced Kosher salt 1/2 teaspoon freshly ground black pepper 10 sheets phyllo dough 1/4 cup plain dry breadcrumbs Directions 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. 2007, Ina Garten, All Rights Reserved Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten's Crab Strudel | Barefoot Contessa | Food Network https://youtu.be/Tu2UetRvQ3w