Art Print

Klein, Stela
Buy at

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Appetizer Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Flaky Crab, Shrimp and Asparagus Strudel



 SeaBear Smokehouse

"I stick to asparagus which still seems to inspire gentle thought.."
~ Charles Lamb

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!



[Flag Campaign icon]






  Jan Pashley - Lighthouse I
Lighthouse I
Jan Pashley
Buy This Art Print At






Stonewall Kitchen, LLC







 Herb Series IV
Herb Series IV
Art Print

Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


 Still Life with Fish and Asparagus
Still Life with Fish and Asparagus
Giclee Print

Slutsky, Erik
Buy at



Flaky Crab, Shrimp and Asparagus Strudel

White Dog Cafe Cookbook: Multicultural Recipes and Tales of Adventure from Philadelphia's Revolutionary Restaurant
White Dog Cafe Cookbook:
Multicultural Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press

(serves 6)

“Summer’s flourish of fresh, bright flavors is captured in this crisp pastry
filled with crab, asparagus, corn and garden herbs. We serve it on a pool
of Creamy Basil Sauce and inevitably can never make enough to please
all of our guests.
Serve the strudels as an appetizer or aside a green salad for a light lunch.
To be sure that the phyllo dough is fully thawed, leave it in the refrigerator
for at least 8 hours or overnight.”

2 cups Creamy Basil Sauce, for serving (recipe follows)

8 ounces jumbo lump crabmeat, picked over
8 ounces rock shrimp or gulf shrimp, peeled,
deveined, and coarsely chopped
8 ounces asparagus, blanched and cooled, tips reserved
and stalks sliced into 1/4-inch coins
8 ounces (1 3/4 cups) fresh or frozen corn, blanched
and cooled
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh marjoram leaves
1 bunch scallions, thinly sliced
2 eggs, lightly beaten
1 tablespoon nam pla (Thai fish sauce)
1 teaspoon Tabasco sauce
New Flavor! TABASCO brand Chipotle Pepper Sauce.

1 package (1 pound) phyllo dough, thawed
1 cup olive oil
1/2 cup toasted fine bread crumbs

1 plum tomato, seeded and cut into 1/4-inch dice, for garnish
6 basil sprigs, for garnish

1. Prepare the Creamy Basil Sauce.
2. Prepare the strudel filling:  Combine the crabmeat, shrimp, asparagus coins, corn, dill, tarragon, marjoram, and scallions in a medium bowl.
3. In a smaller bowl, beat the eggs with the nam pla and Tabasco. Pour
over the crab mixture and mix well to combine. Cover and refrigerate
until needed.
4. Preheat the oven to 375 degrees F.  Lightly butter a large baking sheet.
5. Assemble the strudel:  Work with 1 sheet of phyllo at a time, keeping
the remaining sheets covered with a damp towel to prevent their drying
out. Working quickly, place 1 sheet of phyllo on a work surface with a
long side toward you. Lightly brush the entire sheet with some of the
oil. Sprinkle lightly with some of the bread crumbs. Repeat this 2 more
times, making a total of 3 layers. With a sharp knife, cut the stack of
phyllo sheets vertically in half, forming two rectangular stacks.
6. Using 2/3 cup of the filling for each strudel, spoon the filling along the bottom edge of each rectangle, leaving a 1-inch border at the bottom
and each side. Fold up the dough at the bottom and fold in the sides
over the filling. Begin rolling the phyllo into a tight cylinder. Place each
roll, seam side down, on the baking sheet, spacing them 1 inch apart.
Repeat the process, making a total of 6 strudels. (Any unused phyllo
can be rewrapped and stored in the refrigerator for another use.)
7. Brush the tops of the strudels with some of the remaining oil. Bake
until crisp and golden brown, about 15 minutes.
8. To serve, cut each strudel in half lengthwise on the diagonal. Pour a
pool of the Creamy Basil Sauce on each of 6 salad plates. Place
the two halves on a plate and garnish with the reserved asparagus
tips, some of the chopped tomato, and a basil sprig.

Creamy Basil Sauce

“This attractive sauce is more or less a basil mayonnaise that my
friend and fantastic chef Nicole Routhier taught me...”

1 cup tightly packed basil leaves, coarsely chopped
2 eggs *
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
2 garlic cloves, peeled
1 tablespoon sugar
1 teaspoon nam pla (Thai fish sauce)
1 teaspoon fresh lemon juice
Dash of Tabasco sauce
1 cup vegetable oil

1. Combine the basil, eggs, vinegar, mustard, garlic, sugar, nam pla,
lemon juice, and Tabasco in a food processor or blender. Process
to a smooth purée, about 1 minute.
2. With the motor running, add the oil in a slow steady stream and blend
until well mixed. Dover and chill for at least 30 minutes before serving.
The sauce will keep, covered and refrigerated, for up to 3 days.

*Egg Safety Information

Featured Archive Recipes:
Portobello Strudel
Forest Mushroom Strudel

Sauerkraut, Sausage and Cheese Strudel
Mushroom Tarts with Onions and Walnuts 
Crab with Ravigote Sauce (Lee Bailey's New Orleans)

Index - Appetizer Recipe Archives
Party Central!
Recipe Archives Index

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2007 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: December 23, 2006.