CRAB IN PUFF PASTRY
Prepare this elegant dish for the next special occasion. Flaky layers of puff pastry sandwich savory seafood and a creamy white wine sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 560, Carbohydrate 34 g, Cholesterol 175 mg, Fat 5 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 510 mg
PARTY CRAB PUFFS
I received this recipe years ago from my grandmother. She also told me to have fun being creative and experimenting in the kitchen. My friends request these little puffs at every gathering. -Jean Bevilacqua, Rhododendron, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 8 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 32mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
EASY CRAB PUFFS
Easy crab and cream cheese filling for these cream puff pastries make a impressive appetizer for any occasion.
Provided by N Morski
Time 40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 13.3 g, Cholesterol 110.6 mg, Fat 17.1 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 10.2 g, Sodium 378.7 mg, Sugar 2.1 g
DUNGENESS CRAB DIP
This crab dip is so flavorful and easy to prepare. It can be made ahead of time and baked later. It is good served either hot or cold with peppered toasted French bread. This wonderful recipe was found on a beautiful website: www.finedinings.com
Provided by NcMysteryShopper
Categories Crab
Time 40m
Yield 1 Cup, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350° degrees F.
- Slice the French bread very thinly into 1/4-inch slices, cut each slice into two pieces, place on a baking sheet and brush each slice with melted butter; add the cracked pepper, pressing to adhere; place under the broiler for approximately 2-3 minutes until lightly toasted; Turn each slice over and toast the other side for 2-3 minutes until lightly toasted; Remove from oven and cool in the pan on a rack.
- In a small bowl combine the cream cheese, sour cream, garlic, crab, Parmesan, cayenne and salt; mix well; Lightly butter two 4 oz. (1/2 cup) ramekins, fill each ramekin with the crab mixture (This can be done ahead of time, covered and refrigerated until ready to bake).
- When ready to serve, bake for approximately 20 - 22 minutes until top is bubbly and starting to turn brown; Place on a plate with a pate knife and the toasted bread and serve.
- Makes approximately 1 cup.
Nutrition Facts : Calories 217.5, Fat 6.4, SaturatedFat 3.2, Cholesterol 24, Sodium 494.7, Carbohydrate 30.1, Fiber 1.7, Sugar 0.2, Protein 9.2
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DUNGENESS CRAB PUFFS RECIPE - LOS ANGELES TIMES
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Servings 48Estimated Reading Time 9 minsCategory APPETIZERS, FISH & SHELLFISHTotal Time 1 hr 50 mins
- Position a rack in the upper third of the oven and heat the oven to 400 degrees. In a small saucepan, bring one-half cup water, butter, salt, sugar and white pepper to a boil, and simmer until the butter is completely melted and the mixture looks milky, about 2 to 3 minutes.
- Remove the pan from the heat and all at once dump in the flour. Stir until a rather firm ball forms.
- Dry the dough by returning the pan to medium-low heat and cook the dough, stirring constantly, flattening the ball to expose as much of the surface as possible to the heat. Cook until you see little bubbles of butter oozing from the paste and a sandy film of paste appears on the bottom of the pan, 5 or 6 minutes.
- Remove from the heat and beat in the eggs, about a third at a time, stirring briskly to incorporate the egg into the dough as quickly and thoroughly as possible before adding another portion of egg. Stir vigorously. At first, the mixture will loosen and separate, but as you continue beating, it will come back together, thicken and become shiny and sticky.
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- Crab Chowder. View Recipe. This rich chowder is made with Dungeness crab meat, onion, celery, thyme, potatoes, cream, and clam juice for a bowl of sophisticated comfort food.
- Easy Crab Tortellini. View Recipe. Chef John shows you how to make these easy, yet luxurious, tortellini with Dungeness crabmeat using wonton wrappers. You can use fresh pasta sheets if you prefer.
- Barbequed Crabs. View Recipe. Dungeness crab legs and crab meat are cooked on an outdoor grill, then served in a butter-garlic sauce for a sweet, slightly smoky summer sensation.
- Ginataang Alimasag (Crabs in Coconut Milk) View Recipe. This is a fantastic, fresh, and fragrant Filipino family recipe that features boiled whole Dungeness crabs served in a curry-style sauce made with coconut milk, fish sauce, shrimp paste, Thai chiles, and ginger.
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- Japanese-Style Crab Fried Brown Rice. View Recipe. This easy Asian-inspired dish is made with cooked Dungeness crab, nutty brown rice, mushrooms, garlic, and carrots.
- Spicy Crab Curry - Bangla Style. View Recipe. Fresh Dungeness crabs are cooked in a wok with a spicy potato, tomato, and onion curry to create this delightful Bangladeshi dish for spicy shellfish lovers.
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- Singaporean Chile Crab. View Recipe. Whole Dungeness crabs are cooked in a sweet and spicy tomato-chili sauce to create this popular Singaporean street food shellfish dish that's extremely popular with locals and tourists alike.
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- Creamy Crab Bisque. This creamy soup is a wonderful way to enjoy leftover crab. It has a mild flavor that goes perfectly with the crab.
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- Steamed Dungeness Crabs. A dine-in crab restaurant will often offer a complimentary steamed dungeness crab dish as a special. But if you’d rather enjoy this delicious dish at home, then you’ll need to shell out a bit more cash.
- Dungeness Crab Mashed Potatoes. Dungeness crab isn’t just for eating! It’s also an incredible ingredient to use in a variety of recipes. In this mashed potatoes recipe, you can add a little more crab flavor by using fresh dungeness crab instead of canned.
- Dungeness Crab Sandwich. If you’d like to bring a little extra flavor and spice to your lunch, then consider serving this sandwich for lunchtime. To get started, simply slice a loaf of crusty bread in half and top one half with two thin slices of deli ham.
- Oven-Roasted Dungeness Crab. Dungeness crab is as much a part of the Pacific Northwest as surf, rain and trees. But this meaty crustacean deserves more than a quick trip to the grocery store.
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