Remove crab meat from shell, Defrost pastry according to pkg. Meanwhile, melt butter in lg. skillet over meadium heat. Add peppers and onion, saute 3 min.
In med. bowl, beat 12 eggs. Add salt and pepper to taste. Add to skillet w/ vegetables; cook until almost set, stirring often. Remove from heat; stir in cream cheese and crab meat; fridge for 15 min.
Preheat oven to 400 degrees. On lightly floured surface, roll pastry to 10 x 12 rectangle. Transfer pastry to parchment paper lined baking sheet. Spoon half of egg filling along the center of pastry. Repeat w/ remainning pastry and egg filling.
Beat remaining 1 egg w/ 1 Tbsp water. Fold up sides of pastry to enclose filling; brush egg glaze on top of pastry and press pastry together to seal along top and on seals. Sprinkle w/ parmesan cheese. bake 20 min. or until golden brown. Cool 5 min. before serving.
Originally Submitted
8/12/2010
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