Crabmeat and Hearts of Palm Strudel with Sweet Corn Remoulade

Crabmeat and Hearts of Palm Strudel with Sweet Corn Remoulade

Yield: 6 servings

Ingredients:
Oil
Onions, chopped
Celery, chopped
Bell peppers, chopped
Salt and 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 sweet corn, kernels removed from the cob
1 cup remoulade sauce
2 tablespoons chopped green onions, green part only

Directions:
Preheat the oven to 350 degrees F.
Heat oil in a sauté pan over medium heat. Add the onions, celery, and bell peppers. Season with salt and cayenne. Cook, stirring, until soft and slightly golden, about 5 minutes.
Add the garlic and cook 2 minutes. Cool 5 minutes.
In a large bowl, combine the crabmeat, hearts of palm, parsley and bread crumbs. Season with salt and cayenne. Add the cooked vegetables and mix well.
Stack the phyllo sheets and cut into thirds (12 sheets). Divide into four 3-sheet stacks. Lightly brush the top sheet of each with oil.
Put 1/4 cup of the crab mixture on the bottom edge of each stack. Fold the ends in about 1/4 inch, then roll up securely, pressing to close. Brush each strudel with oil.
Place 2 inches apart on a parchment-lined baking sheet and bake until golden brown, about 15 minutes.
In a small sauté pan over medium heat, melt the butter. Add the corn, season with salt and cayenne, and sauté 2 to 3 minutes. Transfer to a bowl and mix in the remoulade.
Cut each strudel in half diagonally and serve with the sweet corn remoulade. Garnish with green onions.