Lump Crabmeat And Fresh Florida Hearts Of Palm Strudel With A Sweet Corn Remoulade | Emerils.com

Ingredients

• 1 tablespoon olive oil
• 1/4 cup finely chopped yellow onions
• 2 tablespoons finely chopped celery
• 2 tablespoons seeded and finely chopped red bell pepper
• 2 tablespoons seeded and finely chopped yellow bell pepper
• Salt
• Cayenne
• 1/2 teaspoon chopped garlic
• 1/2 pound lump crabmeat, picked over for shells and cartilage
• 4 small hearts of palm, cooked until tender and diced
• 1 tablespoon finely chopped parsley leaves
• 2 tablespoons fine dried bread crumbs
• 4 sheets phyllo dough
• 2 teaspoons vegetable oil
• 1 tablespoon butter
• 1 ear of sweet corn, kernels removed from the cob
• 1 cup remoulade sauce
• 2 tablespoons chopped green onions, green part only
• Preheat the oven to 350 degrees F.