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Crab In Puff Pastry

Osburn's picture
Prepare this elegant dish for the next special occasion. Flaky layers of puff pastry sandwich savory seafood and a creamy white wine sauce.
  Frozen puff pastry 8 13⁄20 Ounce (1/2 package)
  Butter/Margarine 2 Tablespoon
  Green onions 2 Tablespoon, thinly sliced (2 medium sized)
  All purpose flour 2 Tablespoon (Gold Medal®)
  Milk 1⁄2 Cup (8 tbs)
  Heavy whipping cream 1⁄2 Cup (8 tbs)
  Cooked crabmeat/Shrimp or lobster 1 1⁄2 Cup (24 tbs)
  Sauvignon blanc/Dry white wine or clam juice 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon (fresh)
  Shredded lemon peel 1 Teaspoon (shredded finely)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon

1. Heat oven to 350ºF. 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.
2. 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.
3. Gradually stir in milk and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through.
4. Split each pastry horizontally with fork. Spoon crab mixture over bottom halves; top with remaining pastry halves. Garnish with additional parsley if desired.

Recipe Summary

Difficulty Level: 
Holiday, Kids, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes

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