Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, divided
3 scallions chopped
2 garlic cloves, minced
1 teaspoon curry powder
1 pound lump crabmeat, drained and picked to remove shells
2 teaspoons fresh flat-leaf parsley, chopped
1 lime, juiced
kosher salt
1/2 teaspoon freshly ground black pepper
10 sheets phyllo dough
1/4 cup plain dry breadcrumbs

Preheat the oven to 400 degrees F.

Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir. Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. Add the crabmeat to the scallion mixture.

Melt 10 tablespoons of butter in a small pan and set aside. Unfold 1 sheet of the phyllo dough and brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.

Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes until the top is lightly brown. Slice and serve warm.