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Flaky Crab, Shrimp and
stick to asparagus which still seems to inspire gentle thought.."
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Still Life with Fish and Asparagus
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Flaky Crab, Shrimp
and Asparagus Strudel
White Dog Cafe Cookbook:
Multicultural Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running
flourish of fresh, bright flavors is captured in this crisp pastry
with crab, asparagus, corn and garden herbs. We serve it on a pool
Basil Sauce and inevitably can never make enough to please
Serve the strudels as an appetizer or aside a green salad for
a light lunch.
sure that the phyllo dough is fully thawed, leave it
in the refrigerator
for at least
8 hours or overnight.”
cups Creamy Basil Sauce, for serving (recipe follows)
New Flavor! TABASCO brand Chipotle Pepper Sauce.
8 ounces jumbo lump crabmeat, picked over
8 ounces rock shrimp or gulf shrimp, peeled,
and coarsely chopped
8 ounces asparagus, blanched and cooled, tips reserved
sliced into 1/4-inch coins
8 ounces (1 3/4 cups) fresh or frozen corn, blanched
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
1 package (1 pound) phyllo dough, thawed
1 cup olive oil
1/2 cup toasted fine bread crumbs
plum tomato, seeded and cut into 1/4-inch dice, for garnish
6 basil sprigs, for garnish
1. Prepare the Creamy Basil Sauce.
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
the crab mixture and mix well to combine. Cover and refrigerate
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.
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
each side. Fold up the dough at the bottom and fold in the sides
filling. Begin rolling the phyllo into a tight cylinder. Place each
seam side down, on the baking sheet, spacing them 1 inch apart.
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
crisp and golden brown, about 15 minutes.
8. To serve, cut each strudel in half lengthwise on the diagonal. Pour a
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.
attractive sauce is more or less a basil mayonnaise that my
fantastic chef Nicole Routhier taught me...”
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
Combine the basil, eggs, vinegar, mustard, garlic, sugar, nam pla,
juice, and Tabasco in a food processor or blender. Process
to a smooth
purée, about 1 minute.
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.
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