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Crab Strudel

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

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.

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.

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.