455 grams fresh lump crab or crabmeat, refrigerated
2 whole roasted red peppers, fresh or jarred, seeds removed
5 large basil leafs, thinly sliced
1/2 cup ricotta
1/2 cup artichoke hearts, chopped (canned or jarred)
1 lemon, juice only
Salt and pepper
1 package phyllo pastry, chilled
225 grams butter, melted
2 eggs for egg wash
5 tablespoons flour
Fresh basil (for garnish)
2 liters of vegetable oil for frying
Roasted red pepper sauce:
2 cloves garlic
1 tablespoon Dijon mustard
1 tablespoon honey
3 whole roasted red peppers, jarred
Salt and pepper
2 tablespoons (30 milliliters) olive oil
Mix crabmeat, roasted red peppers, basil, ricotta, artichoke hearts, and lemon juice in a bowl. Season and stir to combine.
Melt butter in a pot and prepare egg wash.
Lay chilled phyllo pastry on a flat surface. Take one sheet and cover the remaining sheets with plastic and a damp towel to keep them from drying out.
Brush melted butter over pastry. Fold in half and brush with more butter. Scoop three to four tablespoons (45-60 milliliters) filling onto pastry. Roll it up once, fold over the ends.
Brush the end of the pastry roll with egg wash and sprinkle with flour, then continue to roll until you have rolled all the pastry into a log. Brush more butter over top.
Place on a flour-covered plate. Repeat until all the crab has been wrapped in phyllo strudels. Cover in plastic wrap and a damp towel and place in the fridge to chill for 10-15 minutes.
Make roasted red pepper sauce.
Add garlic, Dijon, honey, and roasted red peppers to a blender. Season and blitz. Drizzle in olive oil gradually until you reach desired consistency.
You can serve this warm or cold with your strudel. If heating, do so over medium low heat.
Place oil in a deep pan and heat to 375F (190C).
Fry chilled strudel pastry in oil heated to 375˚F (190C) for two to four minutes, until golden brown and crispy. Use a slotted spoon or spider to remove, and place on a paper towel-lined tray to drain. Season lightly with salt.
Cut strudel in half and plate with red pepper sauce and basil hearts for garnish.