Crab strudels from Barefoot Contessa Foolproof: Recipes You Can Trust (page 34) by Ina Garten

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Notes about this recipe

  • anya_sf on February 02, 2019

    I assembled them 2 days ahead and froze them. Baked them an extra 5 minutes. Only needed 8 Tbsp butter. Used canned crab, which worked OK since the seasonings were fairly strong. The strudels were time-consuming to make, but not hard. Definitely nice that they can be made ahead. They were tasty, but would be messy as a finger food.

  • Kfaber on December 25, 2015

    Good crab appetizer - the phyllo was a nice touch

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