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Seafood Strudel


Ingredients (serves 4)

100 g (4 oz) peeled prawns
100 g (4 oz) fresh crabmeat or a 175 g (6 oz) can, drained
2 tbsp chopped fresh parsley
1 tsp lemon juice
Salt and pepper, to taste
8 sheets filo pastry
50-75 g (2-3 oz) butter, melted
Fresh prawns in shell, to garnish (optional)

White sauce
25 g (1 oz) butter or margarine
25 g (loz) flour
300 ml (½ pt) milk or single cream


  1. Put prawns and crab into a bowl with parsley, lemon juice and salt and pepper.
  2. Make white sauce: melt butter, stir in flour and cook for 1 min, stirring. Gradually stir in milk, bring to boil and cook for 2 mins. Cool slightly, then stir into seafood mixture.
  3. Heat oven to 190 C (375 F/Gas 5). Lay sheet of pastry onto a large greased baking sheet. Brush with melted butter. Layer up remaining pastry in the same way. Look for filo pastry in freezer compartments of your supermarket. If unavailable use 450 g (1 Ib) puff pastry rolled thinly out.
  4. Spoon filling along long side of pastry. Fold sides in then roll up pastry to enclose the filling. Turn so join is underneath. Brush with butter.
  5. Cook for 40-45 mins until golden brown. Serve hot or cold.

Serving Suggestion

Serve with Salad

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