Crab And Goat Cheese Turnovers Recipe 45

DRUNKEN GOAT CHEESE CRAB DIP

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the half-and-half and bring to a simmer. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the goat cheese in handfuls and whisk until melted. Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped parsley. Pour into a 1 1/2-quart casserole dish.
• Mix together the panko, remaining 1/4 cup grated cheese, remaining 2 tablespoons parsley and the paprika in a small bowl. Sprinkle the top of the dip with the mixture. Bake until bubbly and hot, 20 minutes. Serve with whole wheat pita chips.

CRAB + GOAT CHEESE PALMIERS

Steps:

• Gently combine the filling ingredients in a bowl until the spices and lemon zest are well distributed.
• Lightly dust your work surface with a little flour and lay out one sheet of puff pastry. Spread half the crab mixture evenly over the pastry.
• Roll the long sides of the pastry in toward the center until they meet. Repeat this with the other sheet of pastry and remaining crab mixture.
• Wrap each roll in parchment, wax paper or cling wrap and chill in the fridge for an hour, or in the freezer for 30 minutes, until firm.
• Preheat the oven to 425°.
• Carefully unwrap each roll and with a sharp knife, create 1/4" slices. Place the slices at least 1 inch apart on a parchment lined baking sheet. (They won't all fit on one baking sheet, so bake them in batches or use multiple pans.)
• Bake for 10 minutes. Carefully flip them over with a spatula or fork and bake for another 10 minutes.
• Serve immediately.

CRAB AND GOAT CHEESE STRUDEL

Steps:

• In a medium mixing bowl combine the goat cheese with the lemon juice, salt, pepper, and basil; mix together well and set aside. Cut the phyllo pastry in half lengthwise so that you have 2 (5 1/2-inch) wide pieces of dough. Keeping the piles of dough covered with a damp tea towel, lay one sheet of phyllo out on a lightly floured surface, brush it with a little melted butter, and place another sheet on top of it, staggered bu 1/2-inch to the left. Repeat until you have 4 layers of phyllo, staggering each by 1/2-inch, and then repeat the process to make a second identical pile. Spread half the goat cheese mixture in a line 1/2-inch in from one long inner edge of each phyllo pile. Next to the strip on the inside, make a long line of half the shredded crab meat. Distribute half the grilled onions and asparagus next to the crab, brush the long edge and the 2 short edges of the phyllo with meted butter and roll up the strudels tightly from left to right, squeezing the edges to seal them. Place the 2 strudels seam-side down on a baking sheet and brush the outside of each strudel with more melted butter. Sprinkle with the bread crumbs and, if desired, refrigerate for up to 2 hours.
• Roast the bell peppers over a gas flame, or on a tray under a hot broiler, turning so that the skin is evenly charred without burning and drying out the flesh. transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. The easiest way to peel them is to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel them under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins. In a blender, process the flesh to a smooth puree. You should have about 1 cup of puree.
• In a medium mixing bowl, combine red pepper puree with the lime juice, sour cream, paprika, salt, and pepper to taste. Blend together well and refrigerate, covered, until needed.
• Preheat the oven to 400 degrees and bring the sauce to room temperature. Bake the strudels in the hot oven for about 15 to 20 minutes, or until they are crisp and golden. Remove them to a cutting board, rest for 5 minutes, and slice off and discard or eat the very ends of the strudels. Slice each strudel into 3 equal lengths and slice each length into 3 spirals. Make a little pool of the red pepper sauce on each of 6 plates and place 3 spirals, cut side up, on the sauce. Garnish with a leaf of lettuce and serve immediately.

CRAB AND GOAT CHEESE TURNOVERS RECIPE - (4/5)

Steps:

• 1. Heat over to 400 degrees. Combine cream cheeese, goat cheese, parsley, lemon juice, lemon peel, salt and pepper in a large bowl. Gently fold in crab. 2. Whisk egg and cream in small bowl. 3. On lightly floured surface, roll half of puff pastry into a 15x12 inch rectangle (keep other half refrigerated). Cut into 20 (3 inch) squares. Place scant 1 Tbsp filling in center of each square; brush edges lightly with egg mixture. Fold into a triangle, enclosing filling; crimp edges with a fork. 4. Cut small steam vent in top of each turnover; brush tops lightly with egg mixture. Place on parchment paper-lined baking sheet. Repeat with remaining dough and filling. (Turnovers can be made to this point 1 month ahead. Freeze in single layer on baking sheet; store in freezer bags. Bake frozen adding 3 to 4 minutes to baking time.) 5. Bake 15 to 20 minutes or until golden brown. Serve warm.

SWEET-AND-SOUR CHERRY TURNOVERS WITH GOAT CHEESE CREAM

Steps:

• Combine dark sweet cherries and sour cherries with sugar, cornstarch, lemon juice, and vanilla extract in medium saucepan; toss to coat. Let cherry mixture stand 30 minutes at room temperature. Stir gently over medium-high heat until mixture boils and thickens slightly, about 2 minutes. Cool cherry compote completely. DO AHEAD: Compote can be made 1 day ahead. Cover and chill.
• Combine heavy cream, goat cheese, and powdered sugar in medium bowl. Scrape in seeds from vanilla bean (reserve bean for another use). Using electric mixer, beat until mixture is smooth and peaks form (do not overbeat or mixture may curdle). DO AHEAD: Goat cheese cream can be made 6 hours ahead. Cover and chill. Rewhisk just until thick and smooth before using.
• Position rack in center of oven and preheat to 375°F. Roll out 1 puff pastry sheet on lightly floured work surface to 11 1/2-inch square. Cut into 4 equal squares. Repeat with second puff pastry sheet.
• Arrange 6 pastry squares like diamonds on work surface, spacing apart (reserve remaining 2 squares puff pastry for another use). Place 1/6 of cherry compote in center of lower half of each pastry diamond. Brush edges of pastry with beaten egg. Fold top half of pastry over filling on lower half, forming triangle. Press firmly on pastry edges to adhere, then fold edges over, enclosing filling completely and creating double edges; press with fork to seal.
• Place turnovers on large rimmed baking sheet, spacing 2 to 3 inches apart. Using tines of fork, pierce top crust of each turnover in 3 places to allow steam to escape during baking. Brush tops and edges of turnovers with beaten egg; sprinkle with raw sugar.
• Bake turnovers until crust is golden and filling is bubbling thickly through steam holes in crust, about 35 minutes. Cool slightly. Serve turnovers warm or at room temperature with goat cheese cream.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
• Sour cherries may be difficult to find in most supermarkets, but they can be ordered from King Orchards (kingorchards.com or 877-937-5464).

GOAT CHEESE AND SPINACH TURNOVERS

Steps:

• Heat oil in large skillet over medium heat. Add onion and garlic and.
• saute 5 minutes. Increase heat to high. Add spinach and saute until.
• wilted, about 5 minutes. Drain spinach mixture, press to release all the liquid. Transfer to bowl,cool completely.
• Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to.
• taste with salt and pepper. Place 1 phyllo sheet down. Cut.
• lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling.
• at 1 end of dough strip. Starting at 1 corner,fold pastry over filling,.
• form a triangle. Repeat, folding up length of pastry. Brush.
• with butter. Repeat with remaining pastry,butter and filling. Transfer.
• to baking sheet. Cover and chill. Preheat oven to 375°F Bake.
• till golden, about 12 minutes. Cool slightly and serve.

CRAB AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
• Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.

CRAB AND GOAT CHEESE POBLANOS WITH MANGO SALSA

Steps:

• Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat for 5 minutes on each side or until peppers look blistered.
• Place peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers. Carefully cut peppers open lengthwise on one side, keeping stems intact; discard seeds. Set peppers aside.
• Process egg whites in a food processor until foamy. Add mozzarella cheese and next 5 ingredients, processing until blended.
• Place cheese mixture in a large bowl. Stir in crabmeat and next 3 ingredients.
• Spoon crabmeat mixture evenly into peppers, pinching cut edges together to seal. Arrange stuffed peppers, seam side down, in a 13 x 9 inch baking dish coated with cooking spray.
• Bake, covered at 375 degrees F. for 25-30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish with cilantro if desired.