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Many years ago, when I had a little free time, I watched a lot of cooking shows for inspiration. Emeril Lagasse was a favorite and he was always coming up with some new, and generally spicy, concoction which on this occasion happened to be appetizers. The recipe was Lump Crab and Fresh Florida Hearts of Palm Strudel with a sweet corn remoulade.
I’m a self-professed culinary Billy goat. I will eat nearly anything and I’m always on the lookout for new and delicious recipes. This recipe looked a bit too good to pass up and I just happened to have some lovely sweet corn and phyllo dough in my refrigerator. However, finding lump crab and fresh hearts of palm in the small town where I lived was a bit of a challenge. I recall using artificial crab and canned hearts of palm from the local grocery.
The strudel turned out well but the remoulade was fantastic. Sweet corn helped to balance the mustard and horseradish and the remoulade can be used on grilled or blackened fish as well. The only problem is that the recipe only made six servings of strudel and I could probably eat twice that myself.
The recipe is a bit long, so I won’t say much more – just that it’s really delicious and you should try it! Live, Laugh, Love and Eat Well.
Courtesy of Emeril Lagasse
Makes 6 servings
Preheat the oven to 350F. Heat the oil in a sauté pan over medium heat. Add the onions, celery, and bell peppers. Season with salt and cayenne. Cook, stirring, until vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, about 2 minutes. Remove from heat and 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 and mix well.
Stack the sheets of phyllo dough on top of each other and cut them into thirds with pizza cutter or sharp knife. You will have 12 sheets. Divide the sheets into four stacks of three sheets each. Lightly brush the top sheet of each stack with olive oil. Put ¼ cup of the crab mixture on the bottom edge of each oiled sheet. Fold in the ends toward the center about ¼ 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. Cut each strudel in half diagonally and serve with the sweet corn remoulade and garnish with chopped green onions.
Combine the first ten ingredients (up to the salt) in a food processor with a metal blade and process until smooth. Season with salt, cayenne and black pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Reseason if necessary.
In a small sauté pan, over medium heat, melt the butter. Add the corn. Season with salt and cayenne. Sauté 2 to 3 minutes. Remove from heat and turn into a mixing bowl. Add the remoulade from the processor and mix well. Use to top the strudel.
*Raw egg warning. The American Egg Board states: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacterium responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.”