Crab Strudel

A fun and different way to serve up some Crab!

1/4 cup onions, diced

 3 pounds lump crabmeat

 1/4 cup shallots, diced

 2 teaspoons garlic, minced

 2 cups mushrooms, sliced

 1/4 cup heavy cream

 1 pound cream cheese

 1/4 cup parmesan cheese

 6 sheets phyllo dough

 1/4 cup melted butter

 salt and pepper to taste

 1 small egg beaten

Saute shallots, mushrooms and onions in clarified butter until just tender about three minutes on medium.

Add crabmeat, spices and cheese. Cool down with heavy cream.

Spoon into 5 small individual 8 ounce casserole dishes and top with phyllo dough, press around the sides and brush lightly with beaten egg.

Brown in 350 degree oven for 7 1/2 minutes.

And thats all there is to it.

Crab Strudel

1/4 cup onions, diced

3 pounds lump crabmeat

1/4 cup shallots, diced

2 teaspoons garlic, minced

2 cups mushrooms, sliced

1/4 cup heavy cream

1 pound cream cheese

 1/4 cup parmesan cheese

1 teaspoon thyme

 1 teaspoon oregano

1/4  stick butter

6 small sheets of  phyllo dough per casserole, or large sheets sectioned to fit

1/4 cup melted clarified butter
salt and pepper to taste

1 small egg beaten

 Sauté shallots, mushrooms and onions in clarified butter until just tender about three minutes on medium.

Add crabmeat, spices and cheese. Cool down with heavy cream.

Take the phyllo sheets and spread the melted butter evenly over each sheet and stack one on the other six times. You can cut the sheets to fit the casseroles.

Spoon into 5 small individual 8 ounce casserole dishes and top with phyllo dough, press around the sides and brush lightly with beaten egg. Brown in 350 degree oven for 7 to 10 minutes.

Creamy Deviled Eggs

These are a change from the common Deviled Eggs that call for Mayo.

12 eggs

1/3 cup Ranch-style salad dressing

1/2 package cream cheese, softened

1/2 cup chopped onion

1 dill pickle, finely chopped

Paprika for garnish

Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle.

Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator. Garnish with a sprinkling of paprika before serving.