A delicious strudel with a flavorful crabmeat filling.

PREHEAT OVEN TO 375º

1 PKG (17.3 OZ) PUFF PASTRY SHEETS – thawed

1 EGG MIXED WITH 1 TB WATER

8 OZ COLD LUMP CRABMEAT – pasteurized, drained

1-2 TBS LEMON JUICE – freshly squeezed

8 OZ CREAM CHEESE – room temp

¼ CUP MAYONNAISE

½ CUP SLICED ALMONDS

3 GREEN ONIONS – sliced

2 TSPS DIJON STYLE MUSTARD

2 -3 TBS FLOUR

Stir together the crabmeat and lemon juice in a medium bowl. Stir in the cream cheese, mayonnaise, almonds, onions, and mustard

Fold in the crabmeat mixture breaking up very large chunks of crabmeat.

Sprinkle the flour on your worksurface. Carefully unfold 1 pastry sheet on the flour.  Using a lightly floured rolling pin, roll the pastry sheet into a 16×12-inch rectangle. Place the pastry sheet onto a baking sheet.

With the short side facing you, spoon half of the crabmeat mixture lengthwise down the center of the pastry. Cut strips 2 inches apart from the 2 sides of the pastry to within ½–inch of the filling. Starting at one end, fold the pastry strips over the filling, alternating sides to over the filling. Repeat with the remaining pastry sheet and crabmeat mixture.

Brush the pastries with the egg mixture. Bake for 35 minutes or until the pastries are golden brown.  Let the strudels cool on the baking sheet on a wire rack for 30 minutes.

NOTE: Not quite as tasty, but you can substitute 1 6 oz can of crabmeat for the fresh crabmeat.

BUON MANGIATA!