Crab and Artichoke Strudel Recipe
This crab and artichoke strudel recipe delivers a crisp, golden pastry filled with sweet lump crab, creamy ricotta, and savoury artichokes, paired with a smooth roasted red pepper sauce. Featured on Fish the Dish with host Spencer Watts, this dish combines elegant seafood flavours with a crunchy phyllo crust, creating a restaurant-style appetizer or main course that’s surprisingly simple to prepare at home.
The Inspiration
Inspired by European pastry traditions and coastal seafood cuisine, this strudel brings together delicate crab meat and creamy fillings wrapped in ultra-thin layers of phyllo pastry. Spencer Watts elevates the concept by pairing it with Mediterranean-style ingredients like roasted red peppers, basil, and artichokes, creating a balance of richness and freshness.
The result is a dish that feels both rustic and refined—crispy on the outside, creamy and savoury on the inside. The roasted red pepper sauce ties everything together with a smoky sweetness and silky texture, making this strudel ideal for entertaining or special occasions. It reflects the Fish the Dish philosophy of transforming simple seafood into bold, flavour-forward dishes with approachable techniques.
Ingredients
Crab Strudel
- 1 lb fresh lump crab or Crabmeat, refrigerated
- 2 whole roasted red peppers, fresh or jarred, seeds removed
- 5 Large basil leafs, thinly sliced
- ½ cup Ricotta
- ½ cup artichoke hearts, chopped (canned or jarred)
- 1 Lemon, juice only
- Salt and pepper
- 1 Package phyllo pastry, chilled
- ½ lb Butter, melted
- 2 Eggs for egg wash
- 5 Tbsp Flour
- Fresh basil (for garnish)
- 2 Litres of vegetable oil for frying
Roasted Red Pepper Sauce
- 2 cloves Garlic
- 1 Tbsp. Dijon mustard
- 1 Tbsp Honey
- 3 whole roasted red peppers, jarred
- Salt and pepper
- 2 Tbsp (30ml) Olive oil
Methods
- Mix crabmeat, roasted red peppers, basil, ricotta, artichoke hearts, and lemon juice in a bowl. Season and stir to combine
- Melt butter in a pot and prepare egg wash.
- Lay chilled phyllo pastry on a flat surface. Take one sheet and cover the remaining sheets with plastic and a damp towel to keep them from drying out.
- Brush melted butter over pastry. Fold in half and brush with more butter. Scoop 3-4 Tbsp (45-60 ml) filling onto pastry. Roll it up once, fold over the ends.
- Brush the end of the pastry roll with egg wash and sprinkle with flour, then continue to roll until you have rolled all the pastry into a log. Brush more butter over top.
- Place on a flour-covered plate. Repeat until all the crab has been wrapped in phyllo strudels. Cover in plastic wrap and a damp towel and place in the fridge to chill for 10-15 minutes.
- Make roasted red pepper sauce.
- Add garlic, Dijon, honey, and roasted red peppers to a blender. Season and blitz. Drizzle in olive oil gradually until you reach desired consistency.
- You can serve this warm or cold with your strudel. If heating, do so over medium low heat.
- Place oil in a deep pan and heat to 375˚F (190˚C)
- Fry chilled strudel pastry in oil heated to 375˚F (190˚C) for 2-4 minutes, until golden brown and crispy. Use a slotted spoon or spider to remove, and place on a paper towel-lined tray to drain. Season lightly with salt.
- Cut strudel in half and plate with red pepper sauce and basil hearts for garnish.
Serving Suggestions
This crab and artichoke strudel recipe is perfect as a refined appetizer, brunch centerpiece, or light dinner when paired with fresh sides. Serve it sliced on a platter with roasted red pepper sauce for dipping or drizzling, allowing guests to enjoy the contrast between crispy pastry and creamy filling.
It pairs beautifully with a crisp green salad, lemon-dressed arugula, or roasted seasonal vegetables to balance the richness of the crab and ricotta. For drinks, a chilled Sauvignon Blanc, sparkling wine, or light Pinot Grigio complements the seafood flavours and cuts through the buttery pastry. This dish also works well as part of a multi-course seafood menu for entertaining, offering an elegant, restaurant-style presentation that feels impressive yet approachable.
Final Thoughts
This crab and artichoke strudel recipe is a celebration of texture and flavour, combining delicate seafood, creamy filling, and ultra-crispy phyllo pastry in every bite. The roasted red pepper sauce adds depth and sweetness, tying the entire dish together with a smooth, vibrant finish.
Spencer Watts demonstrates how simple ingredients can be transformed into something elegant and memorable using straightforward techniques and thoughtful flavour pairing. Whether you’re hosting guests or elevating a weekend meal, this strudel delivers a perfect balance of richness, freshness, and crunch that makes it stand out on any table.