Crab In Puff Pastry Recipes

CRAB PUFF PASTRY PINWHEELS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets or use parchment paper.
• Stir Monterey Jack cheese, Parmesan cheese, green onion, garlic, seasoned salt, paprika, and red pepper flakes together in a bowl. Fold in drained crabmeat.
• Unfold pastry sheet on a lightly floured surface. Brush with some of the beaten egg white. Top with crab mixture. Roll up like a jelly roll starting at the short side. Cut into 1/2-inch slices. Place slices cut-side down on the prepared baking sheets. Brush with remaining egg white.
• Bake in the preheated oven until golden, 15 to 20 minutes. Serve warm or at room temperature.

CRAB PUFF PASTRY BITES

Steps:

• Preheat oven to 400. Line 2 large cookie sheets with parchment paper.
• Place the first sheet of puff pastry on a cutting board and use a rolling pin to roll it out so it is a couple inches longer. Use a pizza cutter to cut into 12 equal squares. Repeat with the second sheet of puff pastry.
• In a medium bowl, mix the cream cheese, imitation crab, green onions, lemon juice, salt and pepper.
• Place the crab mixture by tablespoon-fulls into the center of each puff pastry square. Pull opposite corners of the puff pastry square up and press together, leaving the other two corners down (see video). Place the bites onto the cookie sheets.
• Bake for 20 minutes or until puff pastry is golden brown. Serve warm.

CRAB IN PUFF PASTRY

Steps:

• Heat oven to 350°F. Unfold pastry sheet; place on lightly floured surface. Roll into 10-inch square. Cut in half; place one half on top of the other. Roll to seal edges. Cut crosswise into 4 equal pieces. Place on ungreased cookie sheet. Bake about 20 minutes or until golden brown.
• Melt butter in 2-quart saucepan over low heat. Cook onions in butter, stirring occasionally, until tender. Stir in flour. Cook, stirring constantly, until mixture is bubbly; remove from heat.
• Gradually stir in milk and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through.
• Split each pastry horizontally with fork. Spoon crab mixture over bottom halves; top with remaining pastry halves. Garnish with additional parsley if desired.

CRAB PUFFS

Steps:

• Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix together cooked crabmeat, cream cheese and garlic salt.
• Roll a small amount of the crabmeat mixture inside each won ton wrapper and seal.
• In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.

CRAB STRUDEL

Steps:

• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir.
• Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. Add the crabmeat to the scallion mixture.
• Melt 10 tablespoons of butter in a small pan and set aside.
• Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
• Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.

GRUYERE AND CRAB PALMIERS

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 8 ingredients; fold in crab. In a small skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels., Unfold 1 sheet puff pastry. Spread half of the crab mixture to within 1/2 in. of edges. Sprinkle with half the cheese and half the pancetta., Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry and ingredients. Refrigerate until firm enough to slice, about 30 minutes., Cut each roll crosswise into 1/2-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool., Freeze option: Cover and freeze unbaked sliced palmiers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; close tightly and return to freezer. To use, bake palmiers as directed.

PUFF PASTRY SHELL CRAB APPETIZERS

Steps:

• Soften the cream cheese.
• Mix all ingredients except shells in bowl.
• Fill pastry shells (approx. 1/2 tsp each).
• Bake according to directions on pastry shell box.
• Serve warm.

EASY CRAB PUFFS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine water and butter in a saucepan; bring to a boil. Reduce heat to low and add flour; stir to form a ball. Remove from the heat and add eggs all at once; stir until smooth.
• Drop by teaspoonfuls onto a cookie sheet.
• Bake in the preheated oven until puffs are a nice golden brown and hollow sounding, 20 to 25 minutes. Remove from the oven and let cool.
• Meanwhile, mix cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth. Mix in crab.
• Fill cooled puff pastries with crab mixture.

BAKED CRAB WITH BRIE WRAPPED IN PUFF PASTRY

Steps:

• In a mixing bowl combine crab meat, green onion, Tabasco sauce and mayonnaise and blend together.
• Set out frozen puff pastry about 20 to 30 minutes before ready to use.
• On a working surface place the brie and cut a ring about an inch from the side and left out the center ring and remove some of the brie and spoon in the crab meat mixture and place the center pieces back in place.
• Roll out pastry to 1/8" thickness. Cut off a 4" strip and set aside to use as decoration.
• Place Brie in center of puff pastry and bring up edges and crimp edges together around Brie, sealing completely. Turn Brie - crimped dough side down on a backing sheet. With remaining 4" of dough left cut out leaf design or anything you may want to use as a decoration. Place on top of dough covered Brie. Refrigerate until ready to bake. This can be kept overnight for your convenience. Just cover with plastic wrap.
• When ready to bake - remove plastic wrap. Mix egg yolk with 1 teaspoon water and brush entire dough covered Brie.
• Preheat oven to 400°. Bake for 15-20 minutes. Remove from oven and let set 20-25 minutes before serving.

CRAB & SHRIMP IN PUFF PASTRY

Steps:

• Melt butter, add onion and red pepper and saute until just softened.
• Add flour and stir to incorporate the flour with the butter/onion mixture. Slowly add the cream, stirring constantly until all cream has been added. Cook until thick and smooth. Add crabmeat, raw shrimp, mushrooms and sherry to the sauce and cook until shrimp are pink through.
• Stir in the grated cheeses. Let simmer until reduced and thickened a little more.
• Line a deep dish pie plate (or any other type of ovenproof dish) with the pastry (keep the parchment paper and put that down first so the pastry won't burn to the bottom).
• Add the crab/shrimp mixture. Put another sheet of pastry (no parchment) on the top, pinch edges together. Cut vent holes in the top and brush with a little melted butter. Sprinkle with more cheese if you wish.
• Bake at 350 for about 30 minutes or until the pastry is puffed and golden.

CRAB RANGOON PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
• Unroll the crescent roll dough and separate into triangles. Roll or press the triangles out on a clean surface, making them larger than their original size by half. Lay the triangles out on the prepared baking sheets; set aside.
• Finely chop the crabmeat and place in a large mixing bowl. Add the cream cheese and cocktail sauce and mix until all of the ingredients are well-combined.
• Place a tablespoon of the crab mixture on the large side of each crescent triangle. Pull the two bottom edges of the triangle together and pinch the seam closed over the crab mixture. Pull forward the remaining tip of the triangle to cover the remaining crab mixture and pinch the seams to close.
• Bake in the preheated oven until the crab puffs are golden brown, 10 to 15 minutes. Cool 5 to 10 minutes before serving.

CREAMY CRAB-STUFFED PASTRY BITES

Steps:

• Preheat oven to 400°.
• In a bowl, mix the cream cheese, crab, onions, and tarragon; blend well.
• Season to taste with salt and pepper.
• Place pastry sheets on a lightly floured cutting board; roll out to a 14x10 inch rectangle.
• Cut out 22 circles from each pastry sheet, using a 2-inch cutter.
• In a small cup, beat egg and milk with a fork until blended.
• Spoon 1 teaspoon crab mixture onto center of each pastry circle.
• Brush edge of pastry with egg mixture.
• Fold pastry in half to completely enclose filling; press edges together to seal.
• Place on baking sheet; brush tops with remaining egg mixture.
• Bake 12-15 minutes or until golden brown.
• Serve immediately.

PARTY CRAB PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , In a large bowl, combine filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops.