There was an amazing crab strudel dish on the menu at “Porters” in Crystal Lake, IL. My friends and I spent many Saturday nights there, both dining, and listening to live music. Unfortunately, Porters closed just a few years ago – taking with it, my favorite seafood dish of all time!! I have never found anything similar at another restaurant, or a recipe that was even close! So I thought it was time that I recreated this! It may not be exactly the same (I’m sure it’s not) but it’s very similar – plus I’ve added a few ingredients that may even make it more tasty, and unique!
I think the star of this dish remains the crab meat filling – which is what I set out to highlight in the first place! I’ve also recreated a sauce that is drizzled over the top – it’s tart, and sweet, and savory all at once! It compliments the strudel beautifully.
To make this dish, you will need a pkg of Filo dough – it makes a thin, and crunchy shell for the strudel filling – you can use puff pastry if you prefer.
Drain 1 lb lump crab meat, set aside.
In a skillet, add 1-2 Tbsp olive oil
2 cloves garlic, minced
1/4 c chopped red pepper
1/3 c chopped onion
1/2 c super sweet white corn
Salt and pepper to taste
Saute for 2-3 min.
Pour mixture onto a plate, and set aside.
Add 1 pkg. baby spinach to a skillet on LOW, add 2 T olive oil, salt, pepper, and squeeze 1/4 of a lemon over leaves.
Saute til spinach just begins to wilt, then remove to another plate.
Combine together:
Crab meat, onion/pepper mixture, 5 oz. shredded Fontina cheese (or other soft, mild cheese), 1/2 c mayonnaise, and salt and pepper to taste. GENTLY fold together, trying not to break up the crab lumps. Do NOT add the spinach yet.
Set oven to 350 degrees. Prepare a cookie sheet pan lined with parchment.
Melt 1 stick of butter in the microwave. Prepare the Filo dough – use 2 layers on a cutting board, brush with melted butter. Place a small amt of spinach mixture on 1 end of the filo sheet. Top with 3/4 c crab mixture. (If you like a little more, then go for it!).
Roll the end of the filo dough over the crab, fold in the 2 sides, then roll the little package all the way to the other end. Place on the sheet pan, and brush with butter. Repeat with the rest of the mixture.
Bake for 30 min. til lightly browned. This will make at least 6 servings.
Prepare the sauce – in a small saucepan on LOW heat:
melt 1 stick butter
1 1/2 Tbsp balsamic vinegar
3 Tbsp fruit preserves (I used a fig and orange preserve that tasted amazing!) Apricot would be a good choice as well.
Salt and pepper to taste.
Stir til smooth, and flavors combined.
Chop some fresh parsley for garnish.
Plate your strudel (cut in 1/2 if you like) and top with a drizzle of warm sauce. Sprinkle with fresh parsley, and serve!
