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Lump Crabmeat and Fresh Florida Hearts of Palm Strudel with a Sweet Corn Remoulade (Emeril Lagasse) Recipe

Lump Crabmeat and Fresh Florida Hearts of Palm Strudel with a Sweet Corn Remoulade (Emeril Lagasse) Recipe

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Lump Crabmeat and Fresh Florida Hearts of Palm Strudel with a Sweet Corn Remoulade (Emeril Lagasse)

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Ingredients:

Serving

1 tbsp olive oil
1/4 cup finely chopped yellow onions
2 tbsp finely chopped celery
2 tbsp seeded and finely chopped red bell pepper
2 tbsp seeded and finely chopped yellow bell pepper
salt
cayenne
1/2 tsp chopped garlic
1/2 lb lump crabmeat , picked over for shells and cartilage
4 small hearts of palm , cooked until tender and diced
1 tbsp finely chopped parsley leaves
2 tbsp fine dried bread crumbs
4 sheets phyllo dough
2 tsp vegetable oil
1 tbsp butter
1 ear of sweet corn , kernels removed from the cob
1 cup remoulade sauce , recipe follows
2 tbsp chopped green onions, green part only
1 egg
juice of 1 lemon
1/4 cup chopped onions
1/4 cup chopped green onions
1/4 cup chopped celery
1 tbsp prepared horseradish
3 tbsp creole or whole-grain mustard
3 tbsp prepared yellow mustard
3 tbsp ketchup
3 tbsp chopped parsley
salt
cayenne pepper
freshly ground black pepper
1 cup olive oil

Directions:

Preheat the oven to 350 degrees F. Heat the oil in a saute pan over medium heat. Add the onions, celery, and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. 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. Mix well. Stack the sheets of phyllo on top of each other and cut them into thirds. You will have a total of 12 sheets. Divide the sheets into four 3 sheet stacks. Lightly brush the top sheet of each stack with olive oil. Put 1/4 cup of the crab mixture on the bottom edge of each oiled sheet. Fold in the ends toward the center about 1/4-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. In a small saute pan, over medium heat, melt the butter. Add the corn. Season with salt and cayenne. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the remoulade and mix well. Cut each strudel in half diagonally and serve with sweet corn remoulade. Garnish with green onions.
REMOULADE
Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Reseason if needed.
Yield: about 2 cups
Recipe courtesy of Emeril Lagasse 1999
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	705.39 Kcal (2953 kJ)
Calories from fat	575.58 Kcal
		% Daily Value*
Total Fat	63.95g	98%
Cholesterol	44.2mg	15%
Sodium	514.4mg	21%
Potassium	150.42mg	3%
Total Carbs	20.7g	7%
Sugars	3.88g	16%
Dietary Fiber	2.14g	9%
Protein	11.99g	24%
Vitamin C	17.2mg	29%
Vitamin A	0.2mg	7%
Iron	4.6mg	26%
Calcium	31.1mg	3%

Amount Per 100 g
Calories	321.53 Kcal (1346 kJ)
Calories from fat	262.36 Kcal
		% Daily Value*
Total Fat	29.15g	98%
Cholesterol	20.15mg	15%
Sodium	234.47mg	21%
Potassium	68.56mg	3%
Total Carbs	9.43g	7%
Sugars	1.77g	16%
Dietary Fiber	0.98g	9%
Protein	5.47g	24%
Vitamin C	7.8mg	29%
Vitamin A	0.1mg	7%
Iron	2.1mg	26%
Calcium	14.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.