Ana Sortun's Crab, Kohlrabi & Fennel Cigar with Spicy Carrot Syrup
1/2 cup Bread crumbs
1 cup shredded kohlrabi
1/2 cup shredded fennel
1/2 pound crab meat (leg & body mixed)
8 sheets of phyllo
salt & pepper to taste
1/2 cup of olive oil for brushing phyllo and frying
1 recipe of carrot-chipotle glaze
Peel kohlrabi with a vegetable peeler and grate using the large holes of a box grater. Set aside in a small mixing bowl.
Trim fennel of stalks and leaves. Remove the tough outer layer and cut in 4. Trim out the core, grate and add to the kohlrabi.
Squeeze as much water out of the crab as possible and add to the bowl along with the bread crumbs then mix until combined, seasoning with salt and pepper to taste.
Lay a sheet of phyllo dough out and brush one side with olive oil, using a pastry brush. Fold in half lengthwise so you have a rectangle. Place the crab & vegetable mixture on the bottom third of the phyllo and roll up like a cigar folding the sides in first.
In a large skillet, heat a tablespoon of oil and add the cigar on the seam side down. Cook unitl golden brown about 3 minutes on medium heat. Turn and brown the other side, turn again and brown any phyllo that hasn't cooked. Slice in half and serve with spicy carrot syrup for dipping.