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Source: Campbell's Recipes
Tagged With: 8 servings
Crab Strudel
Turn on the won't want to wait to try this fabulous appetizer made with seasoned crab meat, lots of cheese and flaky puff pastry.
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Serves: 8 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
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1 lemon
1 egg
1 tablespoon water
1/2 of a 16-ounce container lump crabmeat
1/2 of an 8-ounce package reduced fat cream cheese, softened
4 green onion, chopped (about 1/2 cup)
1/4 cup finely shredded smoked Gouda cheese
2 tablespoons reduced fat sour cream
2 teaspoons Old Bay® seafood seasoning
1/8 teaspoon celery seed
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Heat the oven to 375°F.  Grate the zest from half the lemon.  Beat the egg and water in a small bowl with a fork.

Stir the crabmeat, cream cheese, onions, Gouda cheese, sour cream, seafood seasoning, celery seed and lemon zest in a medium bowl.

Unfold the pastry sheet on a lightly floured surface.  Spread the crab mixture on the bottom half of the pastry to within 1 inch of the edge. Fold up the sides of the pastry over the filling. Roll up like a jellyroll. Place the pastry, seam-side down, onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture.

Bake for 25 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 10 minutes.

Nutritional Values per Serving using Pepperidge Farm Puff Pastry Sheets: Calories 221, Total Fat 14g, Saturated Fat 7g, Cholesterol 68mg, Sodium 545mg, Total Carbohydrate 12g, Dietary Fiber 1g, Protein 11g, Vitamin A 10%DV, Vitamin C 5%DV, Calcium 8%DV, Iron 7%DV


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