Crab Strudel

Campbell's Crab Strudel Recipe

Turn on the oven...you won't want to wait to try this fabulous appetizer made with seasoned crab meat, lots of cheese and flaky puff pastry.

At a glance

Prep

30 min.

Total

1 hr. 45 min.

Serves

8

Thaw: 40 min.

Bake: 25 min.

Cool: 10 min.

Cost per recipe: $11.07 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1 lemon
1 egg
1 tablespoon water
8 ounces of  lump crabmeat
1/2 each of an 8-ounce package  low fat cream cheese, softened
4 green onions, chopped (about 1/2 cup)
1/4 cup finely smoked Gouda cheese
2 tablespoons reduced fat reduced fat sour cream
2 teaspoons Old Bay® seafood seasoning
1/8 teaspoon celery seed
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

How to Make It

  • 1

    Heat the oven to 375°F.  Grate the zest from half the lemon.  Beat the egg and water in a small bowl with a fork.

  • 2

    Stir the crabmeat, cream cheese, onions, Gouda cheese, sour cream, seafood seasoning, celery seed and lemon zest in a medium bowl.

  • 3

    Unfold the pastry sheet on a lightly floured surface.  Spread the crab mixture on the bottom half of the pastry to within 1 inch of the edge. Fold up the sides of the pastry over the filling. Roll up like a jellyroll. Place the pastry, seam-side down, onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture.

  • 4

    Bake for 25 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 10 minutes.

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Recipe Nutritional Information

Made With

Pepperidge Farm® Puff Pastry Sheets

calories

185

totalfat

10.9g

saturatedfat

5.4g

cholesterol

59mg

sodium

326mg

totalcarbohydrate

14.8g

dietaryfiber

0.9g

protein

9.6g

vitamina

4%DV

vitaminc

6%DV

calcium

8%DV

iron

6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#60875