Categories: Fish- Seasfood

Ingredients

• 1/2 lb. fresh crabmeat
• 2 Tbsp. butter or margarine
• 2 (8oz.) pkg. fresh mushrooms, chopped
• 2 Tbsp. dry sherry
• 2 Tbsp. chopped fresh parsley
• 1/2 tsp. dried chives
• 1/4 tsp. salt
• 8 sheets frozen phyllo pastry, thawed
• Butter-flavored cooking spray
• 1/4 cup fine, dry breadcrumbs
• 1 (3oz.) pkg. cream cheese, cut into 1-inch cubes

Directions

1. Drain and flake crabmeat, removing any bits of shell. Set aside.
2. Melt butter in a large skillet over medium-low heat; add mushrooms and sherry, and cook, stirring occasionally, 25 minutes or until liquid evaporates. Remove from heat, and stir in parsley, chives and salt. Set aside.
3. Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
4. Stack sheets on a flat surface covered with wax paper, coating each with cooking spray. Spoon mushroom mixture over phyllo stack spreading to within 1/2 inch of edges.

5. Sprinkle with breadcrumbs. Spoon crabmeat lengthwise down half of phyllo stack, spreading to within 1/2 inch of edges. Dot with cream cheese.

6. Roll up, starting at long edge nearest crabmeat. Fold ends under, and place, seam side down, on a lightly greased baking sheet.

7. Cut 1/4-inch-deep diagonal slits,1 inch apart, across top. Coat strudel with cooking spray.

8. Bake at 400 degrees for 25 to 30 minutes or until golden. Let stand 3 minutes. Cut diagonally into 3 to 4-inch slices. Serve immediately.

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