...Crab-Filled Envelopes...Wine Pairing: Pinot Noir...
These little gems are a great party treat. You can assemble them hours before the party starts so you're not scrambling at the last minute rolling out puff pastry, cleaning up your counters, etc. You store them in the fridge, take them out, brush some egg wash on them, and into the oven they go.
The flavors inside are great; creamy crab dip with fresh hits of basil and roasted red peppers. Outside you have buttery puff pastry- nothing wrong with that.
This recipe is thanks to the Cookbook Small Parties. Makes 18 pastries.
Ingredients You'll Need:
1 package frozen puff pastry sheets, thawed (Pillsbury brand works great)
1/2 pound cooked crabmeat
4 ounces softened cream cheese
2 tablespoons finely chopped bottled roasted red peppers
2 tablespoons chopped fresh basil
2 tablespoons chopped almonds
1/2 cup shredded white cheddar
1/4 teaspoon paprika
Egg Wash: 1 egg beaten with 1 tablespoon heavy cream
1. Make sure your sheets are thawed then roll them out onto a floured work surface. Cut each sheet into 9 3x3 inch squares.
2. In a mixing bowl combine the crabmeat through paprika. Place a tablespoon of each into the center of the pastry then fold over and secure with a fork.
3. At this point you can cover them with plastic wrap and store in the fridge for 3 hours, or put on the egg wash now and bake away. If you are baking them they go into a preheated 425 oven for 15-18 minutes.
Serve warm and watch them disappear!
Wine Pairing: (My favorite of all the pairings)
Maker: Sean Minor
Varietal: Pinot Noir