Gruyere And Crab Palmiers Recipes

GRUYERE AND CRAB PALMIERS

Gruyere and Crab Palmiers image

I keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven whenever needed. Crab, pancetta and Gruyere make a sophisticated, elegant appetizer, and you can make your own variations on the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta. -Grace Voltolina, Westport, Connecticut

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 3 dozen.

Number Of Ingredients 12

Ingredients

1 large egg, lightly beaten
1 tablespoon mayonnaise
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon Dijon mustard
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon prepared horseradish
1/4 teaspoon Worcestershire sauce
1 can (6 ounces) lump crabmeat, drained
4 ounces sliced pancetta, chopped
1 package (17.3 ounces) frozen puff pastry, thawed
1/2 cup shredded Gruyere or Swiss cheese

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.

Nutrition Facts : Calories 93 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 149mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

CRAB, CORN. GRUYERE QUICHE RECIPE

Crab, Corn. Gruyere Quiche Recipe image

Provided by DWatkins23

Number Of Ingredients 14

Ingredients

1 1/4 cups unbleached all purpose flour
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1/4 teaspoon baking powder
1/4 cup extra virgin Olive Oil
3 tablespoons ice water, or more as needed
3 slice bacon
1/4 cup shallots, chopped
1/2 pound dungeness crab
1/2 cup sweet white corn
1 1/3 cups low fat milk
4 large eggs
2 ounces cave aged gruyere
2 ounces aged cheddar cheese

Steps:

Preheat oven to 425°F. Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and baking powder in food processor. Pulse to ensure dry ingredients are mixed. Combine oil and ice water, with processor running drizzle liquid in. Process until dough comes together. If too dry, add a touch more water. kneed dough a couple times on a lightly floured surface. Press into 5 inch disk and wrap in plastic wrap and refrigerate for 20 minutes. When chilled, roll dough out into large circle and press into quiche pan. Line with foil and add pie weights or pie rice (not good for eating after) and pre-bake for 12 minutes. Remove pie rice and foil and bake an additional 2 minutes to give some color. Remove from oven and cool. Reduce oven temperature to 350°F. Chop bacon into lardon (strips) and fry in a skillet until browned and crisp. Remove from pan and set aside. Place chopped shallots in skillet and cook until soft and caramelized. In pie crust distribute crab, corn, shallots, bacon and grated cheese. Beat milk and eggs together until well mixed. Season with 1/4 teaspoon salt and pepper if desired. Pour over ingredients. Bake at 350°F until filling is set and lightly browned. Let stand 10 minutes before cutting.

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