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Preheat the oven to 350 degrees F. Heat the oil in a saute pan over medium heat.
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Add the onions, celery, and bell peppers.
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Season with salt and cayenne.
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Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes.
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Add the garlic and cook, stirring, for 2 minutes.
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Cool for 5 minutes.
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In a large mixing bowl, combine the crabmeat, hearts of palm, parsley and bread crumbs.
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Season with salt and cayenne.
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Add the cooked vegetables.
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Mix well.
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Stack the sheets of phyllo on top of each other and cut them into thirds.
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You will have a total of 12 sheets.
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Divide the sheets into four 3 sheet stacks.
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Lightly brush the top sheet of each stack with olive oil.
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Put 1/4 cup of the crab mixture on the bottom edge of each oiled sheet.
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Fold in the ends toward the center about 1/4-inch.
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Then, beginning at the bottom, roll up the phyllo securely, pressing to close.
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Lightly brush each strudel with the remaining oil.
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Line a baking sheet with parchment paper.
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Place the strudels on the paper about 2 inches apart and bake until golden brown, about 15 minutes.
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In a small saute pan, over medium heat, melt the butter.
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Add the corn.
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Season with salt and cayenne.
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Saute for 2 to 3 minutes.
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Remove from the heat and turn into a mixing bowl.
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Add the remoulade and mix well.
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Cut each strudel in half diagonally and serve with sweet corn remoulade.
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Garnish with green onions.
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Combine the first 10 ingredients in a food processor with a metal blade and process until smooth.
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Season with salt, cayenne and pepper.
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While the machine is running, slowly add the oil, a little at a time, until thick.
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Reseason if needed.
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Recipe courtesy of Emeril Lagasse 1999
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
