Recipe - Mushroom And Crab Strudel

5 tablespoon Butter
One half Mediumsize onion; chopped
Three fourths pound Fresh mushrooms;washed &
thinly cut or sliced up
5 ounce Crab meat
3 tablespoon Whipping cream
1 teaspoon Arrowroot or cornstarch
2 tablespoon Madeira
1 Splash Worcestershire sauce
Salt & cayenne pepper
5 Sheets filo dough
One fourth cup Dried bread crumbs

Preheat oven to 400F. Melt 2 tbs. butter in shallow pan & saute onion until
soft & transparent. Add mushrooms & saute 5 min. Dice crab meat into pan &
add cream. Simmer 1 min. Dissolve arrowroot in Madeira & stir into crab
mixture. Simmer 2 min., then season w/ Worcestershire sauce,salt & cayenne.
Melt remaining butter. Carefully remove filo dough from package & stack on
work surface. Brush top sheet w/ melted butter & sprinkle w/ bread crumbs.
Spread mushroomcrab mixture along bottom edge & roll around stuffing to
make compact cylinder. Repeat process w/ remaining filo, butter & bread
crumbs. Bake in oven 18 min. Slice in fourths & serve.

HARVEST RESTAURANT

BRATTLE ST.; CAMBRIDGE: WINE:

JOSEPH PERRIER CHAMPAGNE

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.