Crab Puffs Print Email

8 oz cream cheese
1/8 tsp. white pepper
1/8 tsp. granulated garlic
1 TBS Parmigiano
1 TBS lemon juice
2 TBS minced green onion
8 oz fresh crabmeat
1 pkg. puff pastry
1 egg beaten with 1 tsp milk

Combine cream cheese with the spices, Parmigiano and lemon, stirring well with a fork. Taste and adjust seasoning as desired. Gently fold in onions and crab.

Thaw pastry and roll on a floured surface as needed. Cut pastry into squares and brush edges with water. Place a dollop of crab filling into the center, folding corners up and pinching closed. Take care not overfill and do your best to seal them well, they expand and tend to open in the oven. Refrigerate until time to serve.

Place on a parchment-lined sheet pan, brush with egg wash and bake in the top of a 375-425 degree oven (preferably convection) until pastry is puffed and browned. Serve immediately. Chef Mick Rosacci, Tony's Market

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