Puff Pastry Shell Crab Appetizers 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.

PUFF PASTRY SHELLS

Steps:

• Beat egg and water together in a small bowl.
• Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

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.

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.

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.

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.