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1
In a medium mixing bowl combine the goat cheese with the lemon juice, salt, pepper, and basil; mix together well and set aside.
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2
Cut the phyllo pastry in half lengthwise so that you have 2 (5 1/2-inch) wide pieces of dough.
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3
Keeping the piles of dough covered with a damp tea towel, lay one sheet of phyllo out on a lightly floured surface, brush it with a little melted butter, and place another sheet on top of it, staggered bu 1/2-inch to the left.
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4
Repeat until you have 4 layers of phyllo, staggering each by 1/2-inch, and then repeat the process to make a second identical pile.
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5
Spread half the goat cheese mixture in a line 1/2-inch in from one long inner edge of each phyllo pile.
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6
Next to the strip on the inside, make a long line of half the shredded crab meat.
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7
Distribute half the grilled onions and asparagus next to the crab, brush the long edge and the 2 short edges of the phyllo with meted butter and roll up the strudels tightly from left to right, squeezing the edges to seal them.
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8
Place the 2 strudels seam-side down on a baking sheet and brush the outside of each strudel with more melted butter.
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9
Sprinkle with the bread crumbs and, if desired, refrigerate for up to 2 hours.
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10
Roast the bell peppers over a gas flame, or on a tray under a hot broiler, turning so that the skin is evenly charred without burning and drying out the flesh.
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11
transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
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12
The easiest way to peel them is to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits.
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13
Do not peel them under running water since that will wash away flavorful juices.
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14
Once peeled, cut away stems, seeds, and veins.
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15
In a blender, process the flesh to a smooth puree.
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16
You should have about 1 cup of puree.
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17
In a medium mixing bowl, combine red pepper puree with the lime juice, sour cream, paprika, salt, and pepper to taste.
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18
Blend together well and refrigerate, covered, until needed.
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19
Preheat the oven to 400 degrees and bring the sauce to room temperature.
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20
Bake the strudels in the hot oven for about 15 to 20 minutes, or until they are crisp and golden.
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21
Remove them to a cutting board, rest for 5 minutes, and slice off and discard or eat the very ends of the strudels.
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22
Slice each strudel into 3 equal lengths and slice each length into 3 spirals.
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23
Make a little pool of the red pepper sauce on each of 6 plates and place 3 spirals, cut side up, on the sauce.
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24
Garnish with a leaf of lettuce and serve immediately.
