Crab In Puff Pastry
|Frozen puff pastry||8 13⁄20 Ounce (1/2 package)|
|Green onions||2 Tablespoon, thinly sliced (2 medium sized)|
|All purpose flour||2 Tablespoon (Gold MedalÂ®)|
|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)|
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.