SEAFOOD SRUDEL

2 tbsps. unsalted butter
2 tbsps. all purpose flour
l/2 tsp. Dijon mustard
Sale – cayenne pepper
3/4 cup milk, room temp.
2 tbsps. whipping cream
l cup breadcrumbs
l/4 cup freshly grated Parmesan cheese’l/4 tsp. dry mustard
l lb. cleaned, shelled cooked crab, shrimp, lobster or combination
l/2 lb. phyllo pastry sheets
l/2 cup grated Swiss cheese
2 hard cooked eggs, chopped
3/4 cup sour cream
l/4 cup chopped parsley
l/4 cup chopped shallots
2 tbsps. chopped chives
l large garlic clove, minced
l-l/2 sticks unsalted butter, melted
2 tbsps. chopped parsley
Melt 2 tbsp. butter in small saucepan over low heat. Stir in flour t
o make paste & heat gently, stirring, until mixture just begins to
bubble. Remove from heat & add mustard, pinch of salt & cayenne.
Slowly stir inmilk. Place over med. heat & cook, stirring, until
mixture bubbles and thickens. Add cream, taste for seasonings.Cover
a& chill until very thick & firm, about 2 hrs. Prehat oven 375.and
butter baking sheet. Combine breadcrumbs, Parmesan & mustard in
small bowl. Layer seafood evenly on phyllo and sprinkle with Swiss
cheese & chopped egg. Dot with sour cream. Sprinkle with parsley,
shallots, chives & galic & dot with chilled sauce. Prepare phyllo
per pkg. directions with melted butter & layer. Roll up and brush
with melted butter. Bake l2 mins. Remove from oven and brush with
more melted butter. Slice diagonally with serrated knife into l-l/2″
pieces. Push slices together to reshape loaf. Add pasley to remain-
ing butter and brush again. Repeat brushing 3 more times during
baking, reserving a little butter to brush on just before serving.
Bake 35-40 mins. longer, until crisp & golden brown. Meanwhile,
warm large serving platter. Remove strudel from oven & brush with
remaining parsley butter. Cool l0 mins. and gransfer to warmed
serving platter using long spatula. Dust with 2 tbsps. Parmesan and
minced parsley. Serves 6-8. Bon Appetit