Crab Puffs
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Yield: 18 puffs
Ingredients
8 ounces cream cheese, softened
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1/4 cup green onions, bright green part thinly sliced
1 1/2 teaspoon prepared horseradish
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
8 ounces crab meat, drained if canned
1 (17.2ounce)package frozen puff pastry, thawed
1 large egg, beaten
2 tablespoons fresh chives, thinly sliced for garnish
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1/4 cup green onions, bright green part thinly sliced
1 1/2 teaspoon prepared horseradish
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
8 ounces crab meat, drained if canned
1 (17.2ounce)package frozen puff pastry, thawed
1 large egg, beaten
2 tablespoons fresh chives, thinly sliced for garnish
Procedure
Preheat oven to 400°F and lightly grease 18 cups of a mini muffin pan.
1. To prepare filling: To a large mixing bowl add cream cheese, Old Bay, Worcestershire, green onions, and horseradish. Using a silicon spatula mix until smooth. Add lemon zest and juice, and mix again. Add the crab meat and gently fold until evently combined. Set aside.
2. To prepare pastry: Onto a clean surface gently unfold both pastry sheets. Cut into 9 squares and using your finger or a pastry brush lightly moisten the outer edges with water. Set each square into a greased mini muffin cup, gently pushing the center down to form a cup. Fill each pastry cup with a heaping tablespoon of crab filling and bring the opposite puff pastry points together and pinch to seal, repeat with the other opposite set of points and pinch all four corners together. Repeat until all pastry cups are filled.
3. To bake and finish: Transfer the muffin pan to the preheated oven and bake until golden brown and puffed, 15 to 18 minutes. When ready, set the pan on a wire cooling rack to cool for 10 minutes or until cool enough to remove the puffs. Serve warm or at room temperature. Sprinkle the sliced chives over top just before serving.
1. To prepare filling: To a large mixing bowl add cream cheese, Old Bay, Worcestershire, green onions, and horseradish. Using a silicon spatula mix until smooth. Add lemon zest and juice, and mix again. Add the crab meat and gently fold until evently combined. Set aside.
2. To prepare pastry: Onto a clean surface gently unfold both pastry sheets. Cut into 9 squares and using your finger or a pastry brush lightly moisten the outer edges with water. Set each square into a greased mini muffin cup, gently pushing the center down to form a cup. Fill each pastry cup with a heaping tablespoon of crab filling and bring the opposite puff pastry points together and pinch to seal, repeat with the other opposite set of points and pinch all four corners together. Repeat until all pastry cups are filled.
3. To bake and finish: Transfer the muffin pan to the preheated oven and bake until golden brown and puffed, 15 to 18 minutes. When ready, set the pan on a wire cooling rack to cool for 10 minutes or until cool enough to remove the puffs. Serve warm or at room temperature. Sprinkle the sliced chives over top just before serving.
Crab Puffs
By Tested and perfected in the Sur la Table kitchen
Serves
Yield: 18 puffs
Ingredients
8 ounces cream cheese, softened
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1/4 cup green onions, bright green part thinly sliced
1 1/2 teaspoon prepared horseradish
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
8 ounces crab meat, drained if canned
1 (17.2ounce)package frozen puff pastry, thawed
1 large egg, beaten
2 tablespoons fresh chives, thinly sliced for garnish
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1/4 cup green onions, bright green part thinly sliced
1 1/2 teaspoon prepared horseradish
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
8 ounces crab meat, drained if canned
1 (17.2ounce)package frozen puff pastry, thawed
1 large egg, beaten
2 tablespoons fresh chives, thinly sliced for garnish
Procedure
Preheat oven to 400°F and lightly grease 18 cups of a mini muffin pan.
1. To prepare filling: To a large mixing bowl add cream cheese, Old Bay, Worcestershire, green onions, and horseradish. Using a silicon spatula mix until smooth. Add lemon zest and juice, and mix again. Add the crab meat and gently fold until evently combined. Set aside.
2. To prepare pastry: Onto a clean surface gently unfold both pastry sheets. Cut into 9 squares and using your finger or a pastry brush lightly moisten the outer edges with water. Set each square into a greased mini muffin cup, gently pushing the center down to form a cup. Fill each pastry cup with a heaping tablespoon of crab filling and bring the opposite puff pastry points together and pinch to seal, repeat with the other opposite set of points and pinch all four corners together. Repeat until all pastry cups are filled.
3. To bake and finish: Transfer the muffin pan to the preheated oven and bake until golden brown and puffed, 15 to 18 minutes. When ready, set the pan on a wire cooling rack to cool for 10 minutes or until cool enough to remove the puffs. Serve warm or at room temperature. Sprinkle the sliced chives over top just before serving.
1. To prepare filling: To a large mixing bowl add cream cheese, Old Bay, Worcestershire, green onions, and horseradish. Using a silicon spatula mix until smooth. Add lemon zest and juice, and mix again. Add the crab meat and gently fold until evently combined. Set aside.
2. To prepare pastry: Onto a clean surface gently unfold both pastry sheets. Cut into 9 squares and using your finger or a pastry brush lightly moisten the outer edges with water. Set each square into a greased mini muffin cup, gently pushing the center down to form a cup. Fill each pastry cup with a heaping tablespoon of crab filling and bring the opposite puff pastry points together and pinch to seal, repeat with the other opposite set of points and pinch all four corners together. Repeat until all pastry cups are filled.
3. To bake and finish: Transfer the muffin pan to the preheated oven and bake until golden brown and puffed, 15 to 18 minutes. When ready, set the pan on a wire cooling rack to cool for 10 minutes or until cool enough to remove the puffs. Serve warm or at room temperature. Sprinkle the sliced chives over top just before serving.