alt="image"/> In large mixing bowl add lump crab, making sure no small shells remain.
Cut the shrimp into medium size pieces (¼–½ inch) and add to crab. (Shrimp can be chopped smaller but I find that the larger chunks add more interest because of the texture and flavor.)
Add all remaining ingredients, except the panko, and toss gently, so as not to mush the crab lumps too much. The mixture will be somewhat “watery” because of the mayo and the eggs. Now sprinkle the panko over the mixture and work in until the texture feels almost like a bread dough.
(This is the point where you have to make a decision: either to make one strudel roll – for 4-6 people or two rolls – for 8-12. If you only want to make one strudel roll only use half the mixture, and put the remaining in a plastic container, as airtight as possible, for later use.)
For the Fillo Dough
Unwrap the thawed fillo sheets and unroll on a flat surface. It is important to be gentle with the sheets as they tear easily.
In a microwave oven melt one stick of butter (cut into several pieces) for 45 seconds to one minute.
Place a sheet of parchment paper (larger than the fillo sheets) on your working surface, with the narrow end closest to you. Gently place one sheet of fillo on parchment and, with a pastry brush, spread a thin layer of the melted butter over the entire fillo sheet. (Again, gently spread the butter so as not to tear the sheet). Top with another sheet of fillo and again spread with melted butter. Repeat until you have 10 sheets of fillo and butter.
Crab and Shrimp Strudel
Assemble
Take half the crab and shrimp mixture and form a “roll” on the top fillo sheet along the edge closest to you. Use your hands to form the mixture into as equal a roll as possible from end to end of sheet. Lift the parchment paper under the fillo layers (using a spatula if necessary) and begin rolling the fillo over the crab mixture away from you. Once started you can simply continue to roll the fillo, without the parchment, until you have formed the entire strudel roll, with the final edge of fillo under the roll.
On a baking sheet place another sheet of parchment paper cut to the size of the baking sheet. Carefully lift the strudel, using a spatula, onto the baking sheet. Brush the entire roll one last time with the melted butter.
Note: If preparing two rolls (for 8-12 servings) repeat process and place second roll on baking sheet separated by 2-3 inches.
Prepare Ahead
This whole process can be prepared hours ahead – easily in the morning of your party – even the evening before. After assembling rolls, cover with plastic wrap and keep chilled in the refrigerator until ready to bake.
Baking
Bake in a preheated oven (400°) for approximately 40 minutes, or until golden brown. I usually place the strudel in the oven about the time my guests arrive, or shortly after. Simply check near the end that the strudel is not getting too brown. When finished, remove from oven and tent with aluminum foil until ready to serve. It is too hot to serve immediately so it will stay plenty warm for half an hour or so.
TIME SAVER
The completely baked strudel can also be frozen for weeks ahead of time. Wrap completely in plastic wrap, then tightly with foil. When ready to serve, thaw completely and warm and crisp for 10 to 15 minutes in a 300° oven.
1 cup loosely packed basil leaves
4 tablespoons rice vinegar
3 tablespoons fresh lemon juice
¾ cup olive oil
1-2 garlic cloves, chopped
½ teaspoon salt (or to taste)
Basil Mayonnaise
In a food processor blend 1 cup mayonnaise with 1 large handful fresh basil leaves which were washed and patted dry. (Make a double amount for use later if desired. Will keep for days in the refrigerator and is excellent for making sandwiches.)
Basil Sauce
Blend all ingredients in processor and store in refrigerator until ready to use. Will stay for several days in the refrigerator.
Serving Strudel
Arrange individual plates on counter and drizzle the basil sauce in a circle along outer edge of plate.
On carving board slice the strudel into one inch slices using an electric serrated carving knife. (A serrated bread knife also works, but not as effortlessly.)
Place a slice of strudel on its side in center of each plate. If desired, garnish each plate with another basil leaf or two.
AFTER THOUGHTS
If you have reserved half of the crab mixture (because you are only making one strudel roll) remember to use this mixture within the next 2 – 3 days. One good use for this mixture is to make crab cakes, either for a main course or for appetizers. I like to make mini crab cakes and freeze them for use later. They can be frozen for weeks ahead of time and simply thawed and warmed before serving. When serving mini crab cakes (or larger cakes for main courses) I add a dollop of the basil mayonnaise as an accent.
To prepare the crab cakes: simply form small mounds on a surface (for mini appetizers I make them approximately 2 inches in diameter by about ¾ inch thick). Onto a baking sheet (sprayed with non-stick oil) I transfer the cakes with a spatula. Broil in an oven (high heat) until golden brown. They are ready to serve immediately. If freezing, allow to cool before placing in layers in a plastic container. Use parchment or waxed paper between layers.
alt="image"/> In large mixing bowl add lump crab, making sure no small shells remain.
