Ingredients with Measurements:
- 1 can of crab meat, drained and flaked
- 1/2 cup of cream cheese, softened
- 1/4 cup of mayonnaise
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped green onions
- 1/4 tsp of garlic powder
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- 1 package of puff pastry, thawed
- 1 egg, beaten
- 1/4 cup of Sriracha sauce
- 1/4 cup of mayonnaise
Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large mixing bowl, combine the crab meat, cream cheese, mayonnaise, Parmesan cheese, green onions, garlic powder, salt, and black pepper. Mix well.
3. Roll out the puff pastry on a floured surface and cut it into 3-inch squares.
4. Place a spoonful of the crab mixture in the center of each puff pastry square.
5. Brush the edges of the puff pastry with the beaten egg.
6. Fold the puff pastry over the crab mixture and press the edges together to seal.
7. Place the crab puffs on a baking sheet lined with parchment paper.
8. Brush the tops of the crab puffs with the remaining beaten egg.
9. Bake the crab puffs in the preheated oven for 15-20 minutes, or until golden brown.
10. While the crab puffs are baking, prepare the spicy mayo by mixing the Sriracha sauce and mayonnaise in a small bowl.
11. Serve the baked crab puffs with the spicy mayo on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes 12 crab puffs
Nutritional information:
- Calories per serving: 180
- Total fat: 13g
- Saturated fat: 4g
- Cholesterol: 38mg
- Sodium: 312mg
- Total carbohydrates: 10g
- Dietary fiber: 0g
- Sugars: 0g
- Protein: 6g
Substitutions for ingredients:
- Canned crab meat can be substituted with fresh crab meat.
- Cream cheese can be substituted with ricotta cheese.
- Parmesan cheese can be substituted with cheddar cheese.
- Green onions can be substituted with regular onions.
Variations:
- Add chopped jalapenos for extra spice.
- Substitute the crab meat with shrimp or lobster.
Tips and tricks:
- Make sure the puff pastry is thawed before using it.
- Seal the edges of the puff pastry tightly to prevent the filling from leaking out.
- Use a pastry brush to evenly coat the egg wash on the puff pastry.
Storage instructions:
- Store the leftover crab puffs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the crab puffs on a baking sheet and bake for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the crab puffs on a platter with a bowl of spicy mayo on the side.
- Garnish with chopped parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the crab puffs are not golden brown, bake them for an additional 2-3 minutes.
- If the filling leaks out, make sure the edges of the puff pastry are sealed tightly.
Food safety advice:
- Make sure the crab meat is fully cooked before using it in the recipe.
- Store the leftover crab puffs in the refrigerator and consume within 3 days.
Food history:
- Crab puffs originated in China and were introduced to the United States in the 1950s.
Flavor profiles:
- The crab puffs are savory and creamy, with a hint of garlic and Parmesan cheese. The spicy mayo adds a kick of heat.
Serving suggestions:
- Serve the crab puffs as an appetizer or snack.
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