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Name: Crabmeat Strudel
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 20
Cuisine: not set
Ingredients: 1 package Pepperidge Farm® Puff Pastry Sheets 2 sheets, 17.3 ounces pkg; 1 egg; 1 tablespoon water; 8 ounces refrigerated pasteurized crabmeat, drained; 1 tablespoon lemon juice; 8 ounces cream cheese softened; 1/4 cup mayonnaise; 1/2 cup sliced almond; 6 tablespoons green onions sliced; 2 teaspoons Dijon-style mustard

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INGREDIENTS

1 package Pepperidge Farm® Puff Pastry Sheets ; 2 sheets, 17.3 ounces pkg
1 egg
1 tablespoon water
8 ounces refrigerated ; pasteurized crabmeat, drained
1 tablespoon lemon juice
8 ounces cream cheese ; softened
1/4 cup mayonnaise
1/2 cup sliced almond
6 tablespoons green onions ; sliced
2 teaspoons Dijon-style mustard

INSTRUCTIONS

Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle.

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork.

Stir the crabmeat and lemon juice in a medium bowl. Stir the cream cheese, mayonnaise, almonds, onion and mustard in a large bowl. Gently fold in the crabmeat.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. Place the pastry rectangle onto a baking sheet. With the short side facing you, spoon half the crab mixture lengthwise down the center of the pastry rectangle. Cut strips 2-inches apart from the outer edge of the pastry to the filling down both sides of the pastry. Starting at one end, fold the pastry strips over the filling, alternating sides, to cover the filling. Repeat with the remaining pastry sheet and crabmeat mixture. Brush the pastry with the egg mixture.

Bake for 35 minutes or until the pastry is golden. Let cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm.

* Tip: 1 can (6 ounces) crabmeat may be substituted for fresh crabmeat.

NOTES

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Crabmeat Strudel

1 package Pepperidge Farm® Puff Pastry Sheets 2 sheets, 17.3 ounces pkg
1 egg
1 tablespoon water
8 ounces refrigerated pasteurized crabmeat, drained
1 tablespoon lemon juice
8 ounces cream cheese softened
1/4 cup mayonnaise
1/2 cup sliced almond
6 tablespoons green onions sliced
2 teaspoons Dijon-style mustard

Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle.

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork.

Stir the crabmeat and lemon juice in a medium bowl. Stir the cream cheese, mayonnaise, almonds, onion and mustard in a large bowl. Gently fold in the crabmeat.

Bake for 35 minutes or until the pastry is golden. Let cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm.

* Tip: 1 can (6 ounces) crabmeat may be substituted for fresh crabmeat.

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Nutrition

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Serving Size: 1 Serving (30g)
Recipe Makes: 20 Servings

Calories: 53
Calories from Fat: 46 (87%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 22.8mg		7 %
Sodium 69.2mg		2 %
Potassium 22.6mg		1 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.8g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 53

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