Ingredients with Measurements:
- 1 cup crab meat, cooked and shredded
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup green onions, chopped
- 1/4 cup red bell pepper, chopped
- 1/4 cup Parmesan cheese, grated
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 package puff pastry, thawed
- 1 egg, beaten
- 1 avocado
- 1/2 cup fresh cilantro, chopped
- 1/4 cup sour cream
- 1/4 cup lime juice
- Salt and pepper to taste
Special equipment needed:
- Pastry brush
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine the crab meat, cream cheese, mayonnaise, green onions, red bell pepper, Parmesan cheese, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix well.
3. On a lightly floured surface, roll out the puff pastry to about 1/8 inch thickness. Cut the pastry into 2-inch squares.
4. Spoon a small amount of the crab mixture onto the center of each pastry square.
5. Brush the edges of the pastry with the beaten egg.
6. Fold the pastry over the filling to form a triangle. 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 puffs with the remaining beaten egg.
9. Bake for 15-20 minutes or until the puffs are golden brown and puffed up.
For the Avocado-Cilantro Sauce:
1. In a food processor or blender, combine the avocado, cilantro, sour cream, lime juice, salt, and pepper. Blend until smooth.
2. Serve the crab puffs with the avocado-cilantro sauce on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe makes about 20 crab puffs.
Nutritional information:
- Calories: 157 per serving
- Total fat: 11g
- Saturated fat: 4g
- Cholesterol: 31mg
- Sodium: 207mg
- Total carbohydrates: 10g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 5g
Substitutions for ingredients:
- Instead of crab meat, you can use canned or fresh shrimp, lobster, or imitation crab meat.
- Instead of Parmesan cheese, you can use shredded cheddar or Monterey Jack cheese.
- Instead of green onions, you can use regular onions or shallots.
- Instead of red bell pepper, you can use green bell pepper or jalapeño pepper.
Variations:
- Add a dash of hot sauce or cayenne pepper to the crab mixture for a spicy kick.
- Substitute the avocado-cilantro sauce with a sweet chili sauce or a garlic aioli.
Tips and tricks:
- Make sure the puff pastry is thawed before using it.
- Don't overfill the pastry squares with the crab mixture, or they may burst open during baking.
- Use a sharp knife or pizza cutter to cut the pastry into squares.
- Serve the crab puffs warm for the best flavor.
Storage instructions:
- Store any leftover crab puffs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the crab puffs, preheat the oven to 350°F (175°C). Place the puffs on a baking sheet and bake for 5-10 minutes or until heated through.
Presentation ideas:
- Arrange the crab puffs on a platter and garnish with fresh herbs or lemon wedges.
- Serve the avocado-cilantro sauce in a small bowl or ramekin on the side.
Garnishes:
- Fresh herbs such as parsley or cilantro
- Lemon or lime wedges
- Thinly sliced green onions or chives
Pairings:
- Serve the crab puffs with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with a citrus vinaigrette
- Roasted vegetables such as asparagus or Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the puff pastry doesn't puff up during baking, make sure the oven is preheated to the correct temperature and that the pastry is not too thick.
- If the crab mixture is too dry, add a little more mayonnaise or cream cheese to moisten it.
Food safety advice:
- Make sure the crab meat is cooked thoroughly before using it in the recipe.
- Store any leftover crab puffs in the refrigerator and consume within 3 days.
Food history:
- Puff pastry has been used in European cuisine since the 17th century.
- Crab meat has been a popular ingredient in seafood dishes for centuries, especially in coastal regions.
Flavor profiles:
- The crab puffs are savory and slightly salty, with a creamy and cheesy filling.
- The avocado-cilantro sauce is tangy and slightly spicy, with a fresh and herbaceous flavor.
Serving suggestions:
- Serve the crab puffs as an appetizer or party snack.
- Pair the crab puffs with a salad or side dish for a light meal.
- Serve the crab puffs with a dipping sauce or condiment of your choice.
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