Crab in Puff Pastry Recipe
Prepare this elegant dish for the next special occasion. Flaky layers of puff pastry sandwich savory seafood and a creamy white wine sauce.
Ingredients
1/2 package (17.3 ounce-size) frozen puff pastry (1 sheet), thawed
2 tablespoons butter or margarine
2 medium green onions, thinly sliced (2 tablespoons)
2 tablespoons Gold Medal® all-purpose flour
1/2 cup milk
1/2 cup whipping (heavy) cream
1 1/2 cups cooked crabmeat, shrimp or lobster
1/2 cup Sauvignon Blanc, dry white wine or clam juice
2 tablespoons chopped fresh parsley
1 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
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.
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.
