Ingredients
1c. chopped green onions
1c. butter
2c. dry vermouth
1 lb. crabmeat
8oz. cream cheese, cubed
1/4c. smipped pasley
8 egg yolks
1t. salt
1/2t. pepper
1 package frozen fillo strudel leaves,thawed
melted butter
1 beaten egg
parsley sprig and lemon wedges
Preparation
Heat oven to 350 Cook and stir onion in 1c butter in 12 in. skillet until golden brown, about 3 minutes. Add vermouth heat to boiling, until liquid is reduced by 1/2, remove from heat. Add cream cheese, mix, add crab, snipped parsley, egg yolks, salt and pepper, cool. Place 1 fillo sheet on kitchen towel brush with butter. Repeat using 3 more sheets. Mound 1/4 of crab mixture lengthwise on sheet, lift towel to roll sheet over crab mixture. Roll to a 2" diameter cylinder. Place strudel on buttered jelly roll pan. Repeat, using all mixture. Brush tops of strudel with melted butter and beaten egg. Tuck ends under strudel. Bake 15 minutes. Increase oven to 450 and bake until strudels are brown and crisp, 5-8 minutes. Cut each strudel crosswise into 12 slices, about 1" wide. Garnish with parsley sprig and lemon wedge.
