Crab Puffs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 oz cream cheese, softened
1 can premium flaked white crabmeat (6.5 oz), drained
¼ c minced scallions
1½ tsp each Worcestershire sauce and prepared horseradish
1 tsp each minced lemon zest and fresh lemon juice
½ tsp Old Bay seasoning
Salt and black pepper to taste
1 pkg. puff pastry (17.3 oz, 2 sheets), thawed
1 egg, beaten
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Directions: |
Directions:Combine cream cheese, crabmeat, scallions, Worcestershire, horseradish, zest, lemon juice, and Old Bay for the filling; season with salt and pepper and chill until ready to use.
Preheat oven to 400º. Line two baking sheets with parchment paper. Cut each pastry sheet into 16 squares; arrange on prepared baking sheets. (Use a ruler to measure approximate cut lines on pastry sheets. Then lay the ruler on the cut lines and run the tip of a paring knife along the ruler.)
Spoon filling (1 heaping tsp) onto center of each square. Brush egg wash around edges of exposed pastry.
Bake crab puffs about 15 minutes until squares are puffed and golden and filling is hot. |
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Number Of
Servings: |
Number Of
Servings:32 puffs |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Make ahead options: You can make the filling and refrigerate the day before, then cut the pastry, assemble, and egg wash just before baking. OR, you can assemble (but don't egg wash) and refrigerate the puffs up to one day ahead or freeze up to one week ahead. Brush with egg wash before baking.
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