2 cups Creamy Basil Sauce, for serving (recipe follows)

Strudel:
1 package (1 pound) phyllo dough, thawed
1 cup olive oil
1/2 cup toasted fine bread crumbs

1 plum tomato, seeded and cut into 1/4-inch dice, for garnish
6 basil sprigs, for garnish

1. Prepare the Creamy Basil Sauce.
2. Prepare the strudel filling:  Combine the crabmeat, shrimp, asparagus coins, corn, dill, tarragon, marjoram, and scallions in a medium bowl.
3. In a smaller bowl, beat the eggs with the nam pla and Tabasco. Pour
over the crab mixture and mix well to combine. Cover and refrigerate
until needed.
4. Preheat the oven to 375 degrees F.  Lightly butter a large baking sheet.
5. Assemble the strudel:  Work with 1 sheet of phyllo at a time, keeping
the remaining sheets covered with a damp towel to prevent their drying
out. Working quickly, place 1 sheet of phyllo on a work surface with a
long side toward you. Lightly brush the entire sheet with some of the
oil. Sprinkle lightly with some of the bread crumbs. Repeat this 2 more
times, making a total of 3 layers. With a sharp knife, cut the stack of
phyllo sheets vertically in half, forming two rectangular stacks.
6. Using 2/3 cup of the filling for each strudel, spoon the filling along the bottom edge of each rectangle, leaving a 1-inch border at the bottom
and each side. Fold up the dough at the bottom and fold in the sides
over the filling. Begin rolling the phyllo into a tight cylinder. Place each
roll, seam side down, on the baking sheet, spacing them 1 inch apart.
Repeat the process, making a total of 6 strudels. (Any unused phyllo
can be rewrapped and stored in the refrigerator for another use.)
7. Brush the tops of the strudels with some of the remaining oil. Bake
until crisp and golden brown, about 15 minutes.
8. To serve, cut each strudel in half lengthwise on the diagonal. Pour a
pool of the Creamy Basil Sauce on each of 6 salad plates. Place
the two halves on a plate and garnish with the reserved asparagus
tips, some of the chopped tomato, and a basil sprig.
 

Creamy Basil Sauce

1 cup tightly packed basil leaves, coarsely chopped
2 eggs *
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
2 garlic cloves, peeled
1 tablespoon sugar
1 teaspoon nam pla (Thai fish sauce)
1 teaspoon fresh lemon juice
Dash of Tabasco sauce
1 cup vegetable oil

1. Combine the basil, eggs, vinegar, mustard, garlic, sugar, nam pla,
lemon juice, and Tabasco in a food processor or blender. Process
to a smooth purée, about 1 minute.
2. With the motor running, add the oil in a slow steady stream and blend
until well mixed. Dover and chill for at least 30 minutes before serving.
The sauce will keep, covered and refrigerated, for up to 3 days.