Crabmeat And Hearts Of Palm Strudels With Corn Remoulade | Emerils.com

Name: Crabmeat And Hearts Of Palm Strudels With Corn Remoulade | Emerils.com
Ingredients: 1/2 pound lump crabmeat, picked over for shells and cartilage; 1/4 cup finely chopped yellow onions; 2 tablespoons finely chopped celery; 2 tablespoons finely chopped red bell peppers; 2 tablespoons finely chopped yellow bell peppers; 2 tablespoons fine dried bread crumbs; 1 teaspoon minced garlic; 1 tablespoon minced fresh flat-leaf parsley; 1 1/4 teaspoons salt; 1 teaspoon cayenne; 1 tablespoon unsalted butter; 1 cup corn kernels (from 1 large or 2 small ears of corn); Corn Remoulade; 1/2 cup olive oil; 18 sheets phyllo dough, defrosted according to package directions; One 14.5-ounce can hearts of palm, rinsed, drained, and sliced lengthwise to make 12 pieces, each about 1/2 inch in diameter (or if using fresh, you will need about 12 ounces)

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Experience the flavor of crabmeat and hearts of palm in these elegant strudels, paired with a corn remoulade. Perfect for special occasions or a impressive meal at home.

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Ingredients

1/2 pound lump crabmeat, picked over for shells and cartilage
1/4 cup finely chopped yellow onions
2 tablespoons finely chopped celery
2 tablespoons finely chopped red bell peppers
2 tablespoons finely chopped yellow bell peppers
2 tablespoons fine dried bread crumbs
1 teaspoon minced garlic
1 tablespoon minced fresh flat-leaf parsley
1 1/4 teaspoons salt
1 teaspoon cayenne
1 tablespoon unsalted butter
1 cup corn kernels (from 1 large or 2 small ears of corn)
Corn Remoulade
1/2 cup olive oil
18 sheets phyllo dough, defrosted according to package directions
One 14.5-ounce can hearts of palm, rinsed, drained, and sliced lengthwise to make 12 pieces, each about 1/2 inch in diameter (or if using fresh, you will need about 12 ounces)